Sarra This Ina Garten Green Beans Almondine is a crisp and elegant recipe, which is made with toasted almonds and a zesty lemon-butter sauce. It’s the perfect side dish, ready in about 20 minutes.
Jump to RecipeIna Garten Green Beans Almondine Recipe Ingredients
- 1 pound fresh green beans, trimmed
- ⅓ cup sliced almonds
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
How To Make Ina Garten Green Beans Almondine
- Blanch the Green Beans: Bring a large pot of salted water to a boil. Add the green beans and cook for 3–4 minutes until they are tender but still crisp. Immediately transfer them to a bowl of ice water to stop the cooking process. Once cooled, drain them well.
- Toast the Almonds: In a large, dry skillet over medium heat, toast the sliced almonds for 2–3 minutes, stirring frequently, until they are golden and fragrant. Remove them from the skillet and set aside.
- Make the Garlic Butter: In the same skillet, melt the butter with the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn.
- Combine and Serve: Add the blanched and drained green beans to the skillet and toss to coat them in the garlic butter. Stir in the toasted almonds, lemon zest, and lemon juice. Season with salt and black pepper. Garnish with fresh parsley, if desired, and serve warm.
Recipe Tips
- How do I keep the green beans bright green? The secret is the “blanch and shock” method. Cooking the beans briefly in boiling water and then immediately plunging them into an ice bath stops the cooking process instantly, locking in their vibrant color and perfect crisp-tender texture.
- How do I avoid burning the almonds? Almonds can go from perfectly toasted to burnt in a matter of seconds. Stay at the stove and stir them constantly. As soon as they become fragrant and lightly golden, remove them from the hot pan.
- Can I prepare this dish in advance? Yes. You can blanch the green beans and toast the almonds up to a day ahead. Store them in separate airtight containers in the refrigerator. When you’re ready to serve, simply proceed with the final steps of making the sauce and tossing everything together.
- What’s the best way to trim green beans? For a quick and efficient method, line up a handful of green beans on a cutting board and slice off the stem ends all at once with a sharp knife.
What To Serve With Green Beans Almondine
This classic, versatile side dish pairs beautifully with a wide variety of main courses.
- Roast Chicken or Turkey
- Pan-Seared Salmon or other grilled fish
- A holiday meal with ham or a beef roast
- A simple weeknight meal of pork chops
How To Store Green Beans Almondine
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat gently in a skillet over low heat or in the microwave until just warmed through. Be careful not to overcook, as the beans can become soft.
Green Beans Almondine Nutrition Facts
- Serving Size: 1/6 of recipe
- Calories: ~150 kcal
- Protein: 4g
- Carbohydrates: 8g
- Fat: 12g
- Saturated Fat: 4g
Nutrition information is an estimate and may vary based on ingredients and cooking methods used.
FAQs
Yes, frozen green beans can work. It’s best to thaw them first and then pat them very dry. You can then blanch them for just 1-2 minutes before shocking them in ice water.
If you have a nut allergy or prefer a different flavor, you can use toasted pecans, hazelnuts, or even toasted sunflower seeds for a nut-free option.
Absolutely. For a little kick of heat, add a pinch of red pepper flakes to the skillet along with the minced garlic.
Try More Recipes:
Ina Garten Green Beans Almondine Recipe
Course: Side DishCuisine: AmericanDifficulty: Easy6
servings10
minutes10
minutes150
kcalA classic and elegant side dish of crisp-tender green beans tossed with toasted almonds, garlic, and a bright lemon-butter sauce.
Ingredients
-
1 lb fresh green beans, trimmed
-
⅓ cup sliced almonds
-
2 tbsp unsalted butter
-
1 tbsp olive oil
-
2 cloves garlic, minced
-
1 tsp lemon zest
-
1 tbsp fresh lemon juice
-
½ tsp salt & ¼ tsp black pepper
-
1 tbsp fresh parsley, chopped (optional)
Directions
- Blanch green beans in boiling salted water for 3-4 minutes. Immediately transfer to an ice bath to cool, then drain well.
- In a dry skillet, toast the sliced almonds over medium heat until golden and fragrant. Remove and set aside.
- In the same skillet, melt butter and olive oil. Sauté the minced garlic for 1 minute.
- Add the blanched green beans to the skillet and toss to coat.
- Stir in the toasted almonds, lemon zest, and lemon juice.
- Season with salt and pepper.
- Garnish with fresh parsley and serve warm.
Notes
- The “blanch and shock” method is crucial for keeping the green beans crisp and brightly colored.
- Watch the almonds carefully while toasting to prevent them from burning.
- Using fresh lemon juice and zest provides the best, brightest flavor.
- You can prep the components (blanch beans, toast almonds) ahead of time and assemble the dish just before serving.
