Green beans almondine

Step by Step

Prepare an ice bath: Add 4 cups of ice to a large bowl and fill the rest of the bowl with water. Set aside.

Fill a large pot with 3-4 cups of water. Add 1 teaspoon of salt. Bring the water to a rolling boil on the stovetop.

Place the green beans in the boiling water. Boil for 2 minutes.

Immediately remove the pot from heat and strain out the green beans. Submerge the beans in the ice bath let sit for at least 5-10 minutes.

While the green beans are cooling, heat 2 tablespoons of olive oil in a large pan set over medium/high heat.

Once fragrant, add the shallot, garlic, salt, and pepper. Sauté for 3-4 minutes, or until the shallot is translucent.

Add 2 tablespoons of butter to the pan. Mix in the chilled green beans and fresh lemon juice.

Sauté for 3-5 more minutes. Toss in the almonds.

Remove the pan from the heat, give it a taste test, and add more salt and pepper as needed. Serve with lemon zest and more butter.

Storage: Store green beans in an airtight container in the refrigerator for up to 3 days.
Almonds: Feel free to use toasted almonds instead of raw almonds. To toast almonds, add 1 tablespoon of butter to a pan and heat over medium/high heat. Sauté almonds for a few minutes, or until they become golden brown and fragrant. Remove from heat immediately and use as instructed in the recipe.

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