Green Beans Almondine

Instructions

1. Bring a large pot of water to a boil and add 2 tablespoons kosher salt. Set a large bowl of ice water next to the stove.

2. Add the green beans and cook for 3 to 4 minutes for regular beans or 2 to 3 minutes for thin haricots verts, until bright green and crisp-tender.

3. Transfer the beans to the ice water for 2 minutes to stop the cooking, then drain and pat very dry with a towel.

4. Toast the almonds in a large dry skillet over medium heat for 3 to 4 minutes, stirring often, until golden and fragrant. Transfer to a plate.

5. Add the butter to the same skillet over medium heat. Cook, swirling the pan, for 2 to 3 minutes, until the butter foams, turns golden and smells nutty.

6. Add the shallot and cook for 1 to 2 minutes, until softened, then add the garlic and cook for 30 seconds.

7. Add the green beans and toss for 2 to 3 minutes, until heated through and coated in the brown butter.

8. Remove from the heat and add the lemon zest, lemon juice, salt and pepper, tossing to combine.

9. Fold in the toasted almonds and parsley and serve right away.

Test kitchen tips

• Watch the butter closely once it starts to foam; it goes from golden brown to burnt in less than a minute.
• Blanch and shock the beans up to 2 days ahead and refrigerate them wrapped in paper towels in a sealed bag; finish in the skillet just before serving.
• Use olive oil instead of butter for a dairy-free version, and try toasted hazelnuts or pine nuts in place of the almonds.

Nutrition per serving

Calories

150

Protein

4g

Carbs

11g

Fat

11g

Fiber

4g

Sugar

4g

Sodium

210mg

Nutrition values are estimates calculated per serving. See our disclaimer.