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This simple green beans almondine is the perfect side dish for any occasion. It pairs well with any dish in any season!
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
Ingredients
- 18 oz of frozen packaged green beans
- 1.4 cup slivered almonds
- 2 tablespoons of butter
- Kosher salt and ground black pepper to taste
Instructions
- 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.
This looks delicious. I’m going to use it for Easter. Do you think I could make it ahead in the morning, put it in a casserole dish and then heat up in the oven in the afternoon?
Thanks, Diana! I think you should be okay. What I would do is make the green beans but keep the almonds separate, and toast them/toss them in when you’re ready to serve. That way they don’t get soggy. Let me know how it works out for you! Good luck, hope you and everyone loves them :)
Green beans and almonds is one of my go-to recipes during the cooler months of the year. It’s simple and delicious—you can’t get any better than that!
Love green beans and this looks really simple to do. They look so delicious too! That’s always a great combo. And (sigh) I am indeed already daydreaming of summer and patios (or just sunshine and warmth in general!)
Thanks, Jolina! Simple and delicious = best combo, I’m so with you!
Looks like I have an Easter side dish for this weekend!!! Looks delish!
Thanks, Kristen! I hope it was a delicious success :)
Hi Dana.. I love this recipe sounds so healthy and posh!!
Hey Karyn! Thanks! It’s really nice and light.