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Green Bean Almondine with Butter and Lemon

Green bean almondine is made by blanching fresh green beans until crisp-tender, then tossing them with golden almonds, butter, and lemon. The bright, buttery side has a crisp bite and comes together in a skillet.
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Prep Time 5 minutes
Cook Time 11 minutes
Total Time 16 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb green beans fresh, trimmed
  • 3 qt water
  • 1 tbsp kosher salt divided
  • 0.5 tsp kosher salt divided
  • 3 tbsp unsalted butter
  • 0.33 cup almonds sliced
  • 1 tbsp lemon juice fresh
  • 0.25 tsp black pepper

Equipment

  • 1 6-quart pot
  • 1 12-inch skillet

Method
 

  1. Bring the water and 1 tablespoon of the salt to a boil in a 6-quart pot.
  2. Add the green beans and cook for 4 to 5 minutes, until bright green and crisp-tender, then drain well.
  3. Melt the butter in a 12-inch skillet over medium heat, add the almonds, and cook for 2 to 3 minutes, stirring often, until golden and fragrant.
  4. Add the drained green beans and toss for 2 to 3 minutes, until heated through.
  5. Remove the skillet from the heat and toss the beans with the lemon juice, remaining 1/2 teaspoon salt, and black pepper.

Notes

For crisp-tender beans, drain them well as soon as they are bright green. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the beans can lose their texture. For a dairy-free version, use a plant-based butter.