Lemon Green Beans Almondine
Crisp-tender green beans tossed in brown butter with toasted sliced almonds and fresh lemon. A simple, elegant side dish for weeknights and holiday tables alike.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Serves
- 6
Blanching and shocking the beans can be done a day ahead, which makes the final toss take only a few minutes. Dry beans brown and coat better, so pat them well before they hit the pan. Add the lemon off the heat so its flavor stays bright and fresh.
Method
-
Bring a large pot of water to a boil and add 1 tablespoon of the salt. Fill a large bowl with ice water.
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Add the green beans to the boiling water and cook for , until bright green and crisp-tender.
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Drain the beans and plunge them into the ice water for to stop the cooking. Drain well and pat dry.
-
Melt the butter in a large skillet over medium heat. Add the almonds and cook, stirring often, for , until the butter smells nutty and the almonds are golden.
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Add the green beans, the remaining 1/2 teaspoon salt and the pepper. Toss for , until the beans are hot.
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Remove from the heat and stir in the lemon zest and lemon juice.
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Taste and adjust, adding more salt or lemon if needed, then serve warm.
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