Green beans almondine is one of those side dishes that feels fancy but is actually super easy to make.
It’s just green beans, butter, almonds, and a little garlic and lemon—but the flavors are so good together.
The beans stay crisp-tender, the almonds get toasty, and it all gets coated in buttery lemony goodness. This is one of my go-to sides when I want something light but still satisfying.
Why I Love This Recipe
I first had green beans almondine at a tiny bistro during a weekend trip. I wasn’t expecting much, but it blew me away. Ever since, it’s been part of my dinner rotation at home—especially when I want something quick but still feels special.
- Only a handful of ingredients
- Takes under 20 minutes from start to finish
- Tastes light, fresh, and buttery
- Goes with just about any protein
Servings & Time
- Servings: 4
- Prep Time: 5 minutes
- Cook Time: 10–12 minutes
- Total Time: 15–17 minutes
What You’ll Need
- 1 pound fresh green beans, trimmed
- ¼ cup sliced almonds
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- Juice of ½ lemon
- Zest of ½ lemon
- Salt and ground black pepper to taste
Pro Tips
- Don’t overcook the green beans—you want them to still have a little bite
- Toast the almonds until just golden—don’t walk away, they burn fast
- Use fresh lemon juice, not bottled—it really makes a difference
- Zest the lemon before you cut it, it’s easier that way
- Serve immediately for the best texture and flavor
Tools You’ll Need
- Large skillet
- Slotted spoon
- Medium saucepan
- Mixing spoon or spatula
- Microplane or zester
- Tongs
Substitutions and Variations
- Use haricots verts (thin French green beans) instead of regular green beans
- Swap the almonds for chopped hazelnuts or pecans
- Add a pinch of red pepper flakes for heat
- Use ghee or olive oil instead of butter for a dairy-free version
Make Ahead Tips
- Trim the green beans ahead of time and store them in the fridge
- Toast the almonds and keep them in an airtight container until ready to use
- Mince the garlic and zest the lemon in advance to speed things up
Cooking Instructions
Step 1: Blanch the Green Beans
Bring a medium pot of salted water to a boil. Add 1 pound of trimmed green beans and cook for about 2–3 minutes until bright green and crisp-tender. Immediately transfer them to a bowl of ice water to stop the cooking, then drain and set aside.
Step 2: Toast the Almonds
In a large dry skillet over medium heat, add ¼ cup sliced almonds. Stir frequently for 2–3 minutes until golden and fragrant, then transfer to a plate and set aside.
Step 3: Sauté Garlic in Butter
In the same skillet, melt 2 tablespoons unsalted butter over medium heat. Add 2 minced garlic cloves and cook for about 30 seconds to 1 minute until fragrant, stirring constantly.
Step 4: Add Green Beans
Add the drained green beans to the skillet with the garlic butter. Toss to coat and cook for 2–3 minutes, stirring occasionally, until the beans are heated through.
Step 5: Finish with Lemon and Almonds
Turn off the heat. Squeeze the juice of ½ lemon over the beans, sprinkle with the zest of ½ lemon, and season with salt and ground black pepper to taste. Add the toasted almonds and gently toss everything together.
Step 6: Serve
Transfer the green beans almondine to a round white ceramic plate. Spoon any leftover almonds and garlic butter from the pan over the top and serve warm.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 3 days
- Reheat gently in a skillet or microwave—add a splash of water or butter if needed
- Not freezer-friendly; texture of the beans and almonds will change
Macros (Per Serving, 4 Servings Total)
- Calories: 130
- Protein: 3g
- Fat: 10g
- Carbs: 9g
- Fiber: 4g
- Net Carbs: 5g
Why This Recipe Works (Quick Science)
Blanching the green beans locks in their color and texture. Toasting the almonds brings out their natural oils and gives a nutty crunch. The butter acts as a flavor base, carrying the garlic and lemon all through the dish. The acidity from the lemon balances the richness of the butter and the nuttiness of the almonds.
Common Mistakes
- Skipping the ice bath: Makes your beans overcooked and dull in color
- Burning the almonds: They toast fast—watch them closely
- Not drying the beans before sautéing: Water in the skillet can cause splatter and dilute the butter
- Using bottled lemon juice: It can taste harsh or bitter
What to Serve With
- Grilled or roasted chicken
- Baked salmon or trout
- Garlic mashed potatoes
- Herb rice pilaf
- Pan-seared steak
FAQ
Can I use frozen green beans?
Yes, just thaw and pat them dry before blanching.
Can I use whole almonds?
They should be sliced or slivered for the right texture.
Is this dish gluten-free?
Yes, as long as all your ingredients are gluten-free (most are naturally).
Can I make it ahead?
You can prep the parts ahead (beans, almonds, garlic), but assemble and cook just before serving.
Final Thoughts
Green beans almondine is one of those sides that always impresses without a lot of effort. It’s light, flavorful, and the textures are just right—crisp, buttery, and toasty all in one bite. Make it once, and you’ll want to keep it in your weekly lineup. Try it out and let me know what you think!