Green Beans Almondine (Classic French Green Beans Recipe)

An overhead view of a large white platter holding green beans almondine topped with lightly browned sliced almonds.

Green Beans Almondine (Classic French Green Beans Recipe)

Course: Side Dish

Cuisine: French

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 160kcal

Author: Kris Longwell

A classic and elegant Green Beans Almondine made with tender green beans, buttery garlic, toasted almonds, and bright lemon—perfect for holidays or any special meal.

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Equipment

Pot for blanching beans
1 large skillet for sautéing

Ingredients

Kosher salt for blanching
1½ lbs green beans fresh, trimmed
1 tablespoon olive oil
3 tablespoon unsalted butter divided
¾ cup almonds sliced
3 cloves garlic minced
1 teaspoon lemon zest from one lemon
1 tablespoon lemon juice fresh, usually from 1 lemon
1½ teaspoon Kosher salt plus more, if needed
1 teaspoon black pepper ground

Instructions

Bring a pot of water to a boil. Stir in about 1 tablespoon of salt. Carefully add the trimmed green beans, and bring back to a boil. Simmer, stirring occasionally, for 4 to 5 minutes, or until the beans are just tender. Immediately transfer to a large bowl of ice water. Drain the beans and dry them with a kitchen towel or paper towels. Set aside.
Kosher salt, 1½ lbs green beans
In a large skillet, heat the oil and 1 tablespoon of the butter over medium heat. Add the almonds and cook, stirring often, until lightly browned, about 5 minutes. Use a spoon to transfer them to a small, heatproof bowl.
1 tablespoon olive oil, 3 tablespoon unsalted butter, ¾ cup almonds
Add the remaining two tablespoons of butter to the skillet and melt over medium heat. Add the garlic and sauté for 30 seconds. Carefully add the green beans and stir and toss to coat. Cook for about 4 minutes, stirring often.
3 cloves garlic
Stir in the lemon zest, lemon juice, most of the toasted almonds, salt (1½ tsp), and pepper (1 tsp). Cook, stirring often, until heated through, about 2 to 3 more minutes. Taste and add more salt, if desired. Serve at once, sprinkling extra almonds over the top.
1 teaspoon lemon zest, 1 tablespoon lemon juice, 1½ teaspoon Kosher salt, 1 teaspoon black pepper

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Fresh green beans give the best texture, but frozen beans can be used if thawed and well‑dried.
Avoid canned green beans, as they are too soft for this recipe.
Toast the almonds separately for the best flavor and even browning.
Do not overcook the green beans; they should be tender‑crisp and bright green.
Add lemon zest and juice just before serving for the freshest flavor.
Blanched green beans can be prepared ahead and finished just before serving.

Nutrition