Haricots Verts Almondine

• 1 pound haricots verts or thin green beans, trimmed
• 3 tablespoons unsalted butter
• 1/4 cup sliced almonds
• 2 tablespoons minced shallots
• 2 tablespoons fresh lemon juice
• Salt and freshly ground black pepper to taste
• Optional: 2 tablespoons chopped fresh parsley

Steps

1. 1 Bring a large pot of salted water to a boil.
2. 2 Blanche the haricots verts for 3 to 4 minutes until just tender; drain and rinse under cold water to stop cooking.
3. 3 In a large skillet, melt butter over medium heat.
4. 4 Add almonds and shallots, sauté until almonds are golden and shallots are soft, about 3-4 minutes.
5. 5 Add the green beans to the skillet and toss to coat with butter mixture.
6. 6 Stir in lemon juice and season with salt and pepper to taste.
7. 7 If using, sprinkle with parsley before serving.

Equipment

• Large skillet
• Pot

Variations

• Add a splash of white wine with the lemon juice for a boozy twist.

Substitutions

• Substitute olive oil for butter for a dairy-free option.
• Use slivered almonds if sliced almonds are unavailable.

Pairings

• Perfect alongside a classic steak frites or a hearty beef bourguignon.

Nutrition

Tips

• For extra flavor, toast the almonds in a dry pan before adding them to the butter.
• Use fresh lemon juice for the brightest flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat.

Freezing: Does not freeze well due to texture changes in the green beans.

Serving Suggestions

• Pair with roasted chicken or grilled salmon for a complete meal.

FAQ