Green Beans Almondine Recipe
A classic & delicious Green Bean Almondine recipe and a holiday side dish staple! Spiced up + Bacon options included!
Ingredients
- 1 lb fresh green beans
- 1 tablespoon extra virgin olive oil or butter/ghee
- 1 tablespoon garlic minced
- 1/4 cup almonds sliced
- 1 tablespoon lemon juice
- 1-2 teaspoons kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Prep Beans: Use a sharp knife to trim the ends off the fresh green beans.
- Blanch Beans: Bring a large pot of water to a boil over medium-high heat. Add the trimmed beans to the boiling water and let cook for 2-4 minutes. Then use tongs to transfer the blanched beans to an ice bath (large bowl with cold water and ice cubes). We have a full tutorial on how to blanch green beans, if you want more information.
- Sauté: Bring a large cast iron skillet to medium-high heat. Add olive oil (or butter); let melt and swirl to coat the pan. Add garlic and move around until fragrant, about 30 seconds. Add sliced almonds and sauté 1-2 minutes.
- Cook Green Beans: Add green beans to the hot pan and move around, about 2-3 minutes. Add lemon juice and toss to coat. Season with kosher salt and ground black pepper. Taste and adjust seasoning or lemon juice, accordingly.
- Serve: Enjoy immediately with your favorite main dish!
Notes
- Spice it up: feel free to add in a dash of red pepper flakes to give this a spice!
- Bacon Option: cut up about 2-3 pieces of back into chunks in the cast iron skillet before Step 2. Remove with slotted spoon and set aside. Keep 2 tablespoons of bacon grease in the pan and use that to saute the garlic. Continue following the recipe and then toss in the cooked bacon pieces in Step 7 and toss with the green beans.
- Storage: store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 61kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Sodium: 294mg | Potassium: 159mg | Fiber: 2g | Sugar: 2g | Vitamin A: 392IU | Vitamin C: 8mg | Calcium: 35mg | Iron: 1mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
