Green Beans Almondine–it sounds fancy shmancy, but it’s a cinch to make. It’s also an excellent year-round side-dish, so it’s totally worth adding to your recipe files. If you’re already day-dreaming about patio dinner parties this summer, this pairs wonderfully with grilled or smoked meats. If I were to make some recommendations, I’d start with this Baked Flounder Au Gratin. I photographed these dishes one after the other a few weeks ago and ate them together–albeit cold, because #FoodBloggerProblems right?–and it was great. Another fish dish that would go well with this is my Caper and Dijon Salmon. Stepping away from fish… steak. They’d go swimmingly with a sexy steak–and if you’re looking to jazz that steak up, try this Soy Wine Steak Sauce.
After looking at that photo I’m realizing that this will be my first pescetarian summer without steak… (collar tug!)
Believe it or not, the first time I tried Green Beans Almondine was at my wedding back in October. Despite it being lukewarm by the time I got to sit down and eat (let’s face it–a bride and groom enjoying a hot meal at their wedding is unheard of), it was really good and I really wanted to start using it as a regular side dish at home.
And I do!
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Green Beans Almondine
- 18 oz of frozen packaged green beans
- 1.4 cup slivered almonds
- 2 tablespoons of butter
- Kosher salt and ground black pepper to taste
OPTIONAL GARNISHA fresh squeeze of lemon juice.
- Heat butter in a large saucepan over medium heat.
- Once melted, bring the heat to low.
- Cook the frozen green beans as per the package directions.
- Add the slivered almonds and let them cook in the butter, stirring occasionally, until golden brown. (Approx. 5-7 minutes).
- Once the green beans are cooked, add them to the saucepan with the almonds and toss to coat. You can add a wee more butter if needed.
- Season with kosher salt and ground black pepper.
- If you wish, squeeze from fresh lemon juice over the green beans as well.