My green bean almondine recipe is retro-inspired, but with a modern update. I use a cheffy-but-simple technique that delivers tender, vibrantly green beans every time. After blanching, they’re quickly sautéed in butter, then piled onto a platter with toasted almonds and a squeeze of lemon.

An oval white platter filled with green bean almondine, topped with toasted almond slices, garnished with chopped parsley. A gold serving spoon rests in the dish, and a small plate with extra almond slices is nearby.

Yes, green beans with almonds might feel like a throwback (because it is), the kind of vegetable side dish your parents or grandparents served at holidays and dinner parties. But that’s exactly why it’s timeless! A platter of perfectly cooked green beans, glistening with butter, is a quiet flex that feels elegant, but easy to pull off.

It never fails to amaze me that even with a short ingredient list, these nutty green beans are beyond basic. What sets them apart is a classic French technique: Blanching them in well-salted water. This step seasons the beans from the inside out, while locking in a vivid color and just-right texture. My blanched broccolini with garlic is another quick, vibrant dish that uses the same blanching method.

Overhead view of fresh green beans in a colander, surrounded by small bowls containing sliced almonds, butter, garlic, parsley, half a lemon, and a small dish of salt, on a light-colored surface.

Karen’s ingredient notes

  • Fresh green beans: Whether you’re shopping at a grocery store or farmer’s market, keep your eye out for green beans that are snappy and perky, preferably with their stem ends intact. It doesn’t matter if they’re slender French haricots verts or string beans — either type are good. Although bags of pre-trimmed beans are convenient, they annoy me because the trimmed ends are almost always dried out, requiring me to trim them anyway. Note: This recipe isn’t ideal for frozen or canned beans because they have completely different textures compared to fresh ones.
  • Sliced almonds: I like to use sliced almonds with the skin on because they have more flavor and texture, but use blanched sliced almonds if that’s what you have.

Quick overview: Prep and cooking steps

  • A beige cutting board with whole green beans, sliced green beans, chopped green bean ends, and a large knife with a light handle on a pale surface.
    Top and tail the green beans: To expedite this task, I line up small handfuls of beans, then use a knife to trim off the stem and blossom ends.
  • A pot filled with green beans boiling in water sits on a white surface. Nearby are small bowls with butter, sliced almonds, and salt. A white towel with a green stripe is draped next to the pot.
    Blanch the beans: Boil the trimmed beans in pot of salted water for a few minutes. This essential step ensures the beans are perfectly seasoned, crisp-tender, and bright green.
  • A white skillet contains toasted sliced almonds, stirred with a white spatula. Nearby are a small dish of butter and a bowl of green beans.
    Toast the almonds in a large skillet in olive oil until they’re golden, then set aside.
  • A white skillet with cooked green beans and melted butter, placed on a light-colored surface with small dishes containing garlic, salt, and herbs nearby.
    Melt the butter in the hot skillet and add the drained green beans.
  • A white skillet with a golden handle contains freshly sautéed green beans. The skillet sits on a light-colored surface, with a small dish of garlic slices visible in the background.
    Sauté for a few minutes, just until the beans are seared in spots.
  • A white skillet filled with sautéed green beans topped with toasted sliced almonds sits on a light countertop, with a plate of extra almonds nearby.
    Toss in the garlic and toasted almonds. Add a squeeze of lemon juice, and green bean almondine is ready to serve!
An oval white platter filled with green bean almondine, topped with toasted almond slices, garnished with chopped parsley. A gold serving spoon rests in the dish, and a small plate with extra almond slices is nearby.
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Fresh Green Bean Almondine

Karen Tedesco
My green bean almondine recipe is a retro-inspired tribute to Julia Child’s way with vegetables, with a modern update. I use a cheffy-but-simple technique that delivers tender, vibrantly green beans every time. After blanching, they’re quickly sautéed in butter, then piled onto a platter with toasted almonds and a squeeze of lemon.
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Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients
 

  • 1½ pounds fresh green beans
  • Kosher salt
  • 2 tablespoons olive oil
  • ¾ cup sliced almonds
  • 2 tablespoons butter
  • Freshly ground black pepper
  • 1 teaspoon thinly sliced garlic
  • 1 tablespoon chopped parsley
  • Fresh lemon juice

Equipment

Instructions
 

  1. Trim off the tops and tails from 1½ pounds fresh green beans. Bring a large saucepan (4-5 quarts) of water to a boil, then season generously with kosher salt – I use about 2 tablespoons. Taste the water to be sure it's pleasantly salty.
  2. Add the green beans and boil 2-3 minutes. They will turn bright green and some of them will start to pop. Taste one to check that it's tender, or almost tender. Drain in a colander.
  3. Place a 12-inch skillet or sauté pan over medium-high heat. When the pan is hot, add 2 tablespoons olive oil, ¾ cup sliced almonds, and a pinch of salt. Toast the almonds until they turn golden and smell nutty, about 2 minutes. Stir them frequently and don't walk away, because they can go from perfect to burned pretty quickly. Transfer the almonds to a plate.
  4. Wipe out the pan and put it back over medium-high heat. Add 2 tablespoons butter. When it's melted, add the green beans, a pinch of salt and a few grinds of black pepper. Sauté the beans about 3 minutes, until some of the them are seared in spots. Lower the heat and stir in 1 teaspoon thinly sliced garlic, 1 tablespoon chopped parsley and ½ cup of the toasted almonds. Remove the pan from the heat and squeeze about a tablespoon of fresh lemon juice over the green beans.
  5. Transfer the beans to a serving platter (or keep them in the pan). Sprinkle the remaining almonds over the top and serve.

Notes

  • Make ahead steps: The blanched green beans and toasted almonds can be prepared one day ahead. Refrigerate the beans, and store the almonds covered at room temperature.
  • The toasted almonds are very snacky! I make a generous amount to add extra crunch to the plate as a garnish.

Nutrition per serving

Calories: 221kcal Carbohydrates: 16g Protein: 7g Fat: 16g Sodium: 19mg Fiber: 7g Sugar: 7g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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