Green Beans Almondine

🧂 Ingredients

• 1 lb (16 oz) French green beans

  haricot verts, trimmed
• 2 tablespoons unsalted butter
• ¼ heaping cup raw sliced almonds
• 2 medium shallots

  finely diced
• 2 medium garlic cloves

  finely minced
• zest of one small lemon
• 2 teaspoons freshly squeezed lemon juice
• kosher salt

  to taste
• freshly ground black pepper

  to taste

Instructions

• 1 Please see recipe notes below for make-ahead tips and instructions.
• 2 Bring a large pot of water to a boil. Season the water liberally with kosher
  salt (it should be very salty to taste). Salting the cooking water aggressively
  accomplishes two tasks: it ensures that the green beans will be seasoned
  properly inside and out, and also helps them retain their bright green color
  after cooking. For make ahead tips, please read the notes section at the bottom
  of this recipe thoroughly.
• 3 Blanch the green beans for 4 to 5 minutes, stirring occasionally, or until they
  are crisp-tender and slightly squeaky between your teeth. It is important that
  the green beans be slightly undercooked as they will be transferred directly to
  the skillet and will continue cooking during this time.
• 4 Meanwhile in a large skillet, melt the butter over medium-low heat until lightly
  bubbling. Add the sliced almonds and sauté, stirring frequently, for 2 to 3
  minutes or until they are starting to turn golden brown. Reduce the heat to low
  and add the chopped shallots and garlic. Sauté for an additional 1 to 2 minutes,
  stirring frequently, until fragrant and lightly caramelized.
• 5 Using a large slotted spoon, tongs, or kitchen spider, transfer the blanched
  green beans from the boiling water directly to the skillet. Sauté briefly,
  gently tossing the green beans with the almond mixture until evenly combined and
  the green beans are tender. Add the lemon zest and lemon juice, toss once again,
  and season to taste with salt and freshly ground pepper. Serve immediately.

Nutrition Info