This delicious and classic Green Beans Almondine recipe is a simple (and healthy) side dish recipe that’s equally perfect for your holiday table as it is a weekday meal. And it comes together in just 35 minutes!

Green beans with toasted sliced almonds in a serving dish with wooden spoons nearby.

Why I Love This Simple Side Dish

Don’t get me wrong. I’m not one to pass up the chance to enjoy some homemade green bean casserole. But. it can be a heavy side dish. My mother-in-law made this recipe during the summer to go along with steaks on the grill and my husband and I fell in love; the butter, garlic, and toasted almonds make this darn-near addicting.

Green beans almondine is a classic French side dish typically consisting of fresh green beans, garlic, butter, and sliced almonds. Almondine (or amandine) is simply a culinary term for an almond garnish.

One of my favorite aspects of this easy green beans almondine recipe is that it’s packed with a ton of flavor and minimal ingredients. The unsalted butter browns in the pan to become nutty and fragrant. The toasted almonds contribute texture and a slight touch of bitterness. And the sautéed garlic adds natural sweetness and spice that compliments the fresh green beans.

I love adding this side dish to my holiday table for Christmas and Thanksgiving, but you can truly make it any time of the year! This is a great way to use up any summer green beans in your garden in a way that allows them to shine as the star of the dish.

Key Ingredients

Ingredients for green bean almondine prepped and labeled.
  • A pound of fresh green beans (washed and trimmed)
  • Kosher salt
  • Sliced almonds
  • Unsalted butter
  • Garlic (minced and mashed into a paste)
  • Black pepper (fresh cracked is best)

How To Make It

  1. First, you’ll need to blanche your green beans. Add salted hot water to a large pot, and heat over high heat to bring the water to a rolling boil.
  2. Then, in a medium-sized bowl, make an ice bath with cold water and ice cubes. Set aside.
  3. Add the green beans to the boiling water, and cook until the green beans are bright green and crisp-tender, about 5 minutes. Then, immediately transfer beans to the ice bath for another 5 minutes. Drain well and pat dry with paper towels. (This process is called blanching).
  4. Heat a small nonstick pan over medium heat, add the sliced almonds, and cook, stirring frequently, until lightly toasted. Transfer the almonds to a small bowl to stop the cooking process.
  5. In a large sauté pan, melt the butter over medium-high heat. Add the blanched green beans and garlic, and cook — tossing to coat the beans — until the beans are warmed through and al dente (about 2 minutes). Season with salt and pepper to taste, and transfer to a platter. Top with the toasted almonds, serve, and enjoy!
Side-by-side photo: Greens beans boiling and then in an ice water bath.
Green beans draining on paper towel-lined pan.
Sliced almonds being toasted in a stainless steel skillet.
Green beans in a stainless steel skillet with butter and garlic.

Tips and Variations

  • I recommend using French green beans, aka haricot vert, for this green beans almondine recipe. They’re tender, slimmer, and very flavorful. They’re also typically pre-trimmed, which will help cut down on overall cooking time.
  • Be careful not to overcook the green beans when blanching them or sautéing them. You want them to have a nice bite when serving; not mushy.
  • Use minced shallot in place of or along with the minced garlic for more intense flavor.
  • Add some lemon juice to the green beans when you sauté them along with some grated lemon zest when serving for a bright pop of flavor!
  • Want more crunch? Add some toasted bread crumbs!
  • Or spice up this side dish with some dried red pepper flakes or cayenne pepper.
  • Serve with shaved or grated parmesan for more nutty, rich, savory flavor.
  • Double or triple this recipe to feed a crowd!

Storage and Reheating Instructions

Store any cooled leftovers in an airtight container in the fridge for up to 4 days. Reheat them in a skillet over medium-low heat until warmed through.

And while you can (and should) freeze fresh veggies after blanching them, I don’t recommend freezing this green beans almondine recipe simply because it’s better fresh, easy to make, and could get mushy in the thawing process.

Green beans tossed with toasted sliced almonds in a serving dish with wooden spoons.

More Side Dish Recipes To Try

Green Beans Almondine

This delicious and simple Green Beans Almondine recipe is a simple (and healthy) side dish recipe that's perfect for your holiday table!
5 (1 rating)

Ingredients

  • 1 pound (454 g) green beans, washed and trimmed
  • 2 teaspoons kosher salt
  • ½ cup (43 g) sliced almonds
  • 5 tablespoons (71 g) unsalted butter
  • 4 cloves (4 ) garlic, very finely minced and smashed into a paste
  • Salt and pepper, to taste

Instructions 

  • Add 3 quarts of water and kosher salt to a large pot. Heat pot over high heat and bring to a rolling boil.
  • In a medium-sized bowl combine 1-quart water and a handful of ice cumbes. Set the ice bath aside.
  • Add beans to the boiling water and cook until the green beans are bright green and crisp-tender, 4 to 6 minutes. Immediately transfer beans to the ice bath for 5 minutes. Drain well and pat dry with paper towels.
  • Heat a small saute pan over medium heat, add the almonds and cook, stirring frequently, until lightly toasted. Transfer the almonds to a small bowl.
  • In a large saute pan, melt the butter over medium-high heat. Add the green beans and garlic and cook, tossing to coat the beans, untl the beans are warmed through and al dente, about 2 minutes. Season with salt and pepper and transfer to a platter. Top with the toasted almonds and serve.
Calories: 243kcal, Carbohydrates: 12g, Protein: 5g, Fat: 21g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 38mg, Sodium: 1172mg, Potassium: 351mg, Fiber: 5g, Sugar: 4g, Vitamin A: 1220IU, Vitamin C: 15mg, Calcium: 88mg, Iron: 2mg

Did you make this recipe?

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Photography by Dee Frances.