Sauteed Green Beans Almondine with Toasted Almonds

Light, buttery Green Beans Almondine is a classic holiday side dish that’s been on my family’s table for as long as I can remember. Crisp-tender blanched green beans get a quick sauté with shallot and garlic, then are finished with slivered almonds, a pat of butter, and bright lemon zest. The result is a fresh, vibrant vegetable side that complements heavier Thanksgiving dishes while adding a pleasant crunch and citrus lift.

The holiday season often brings rich, hearty sides, but Green Beans Almondine offers a lighter alternative that still feels special. This two-part recipe—blanching the green beans, then finishing them on the stovetop—keeps the beans bright green and perfectly tender. It also frees up oven space for casseroles, roasted vegetables, and the turkey.

What You Need for Green Beans Almondine

• Fresh green beans (trimmed)
• Olive oil and unsalted butter
• Shallot and garlic
• Salt and freshly ground black pepper
• Fresh lemon juice and lemon zest
• Raw slivered almonds (or toasted almonds)

Green Beans Almondine Variations

Citrus: Lemon juice and zest give a clean lift, but you can substitute orange for a sweeter, softer citrus note. If you prefer no citrus, omit the juice and finish with a little extra butter or a splash of white wine vinegar.

Almonds: Use raw slivered almonds for a subtle crunch, or toast them first for a deeper nutty flavor. To toast almonds in a skillet: melt 1 tablespoon of butter in a pan over medium-high heat, add the almonds, and sauté just until golden and fragrant—watch them closely so they don’t burn. Remove immediately and set aside.

Storage

Green Beans Almondine is best enjoyed fresh, right after cooking, when the beans are crisp-tender and the almonds are at their crunchiest. If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop over low heat to preserve texture, adding a splash of water or a little butter if needed to restore moisture.

Freezing: Freezing is not recommended. The beans may become mushy and the almonds lose their crunch once thawed.

Serving Suggestions

Green Beans Almondine pairs beautifully with roasted or roasted-and-spatchcocked turkey, mashed sweet potatoes, roasted Brussels sprouts with bacon, and cheesy scalloped potatoes. It can stand in for—or be served alongside—a traditional green bean casserole for variety and texture contrast. Serve warm with a wedge of lemon and extra slivered almonds on top for presentation.

Green Beans Almondine

Prep: 15 mins   Cook: 15 mins   Total: 30 mins   Servings: 6

This holiday-ready side comes together in under 30 minutes on the stovetop—no oven required.

By: Lee Funke

Ingredients

• Ice bath (4 cups ice + cold water)
• 4 cups water (for boiling)
• 1.25 teaspoons salt, divided (plus more to taste)
• 1 lb. green beans, rinsed and trimmed
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter, plus more for serving
• 1 shallot, minced
• 4 garlic cloves, minced
• 1/8 teaspoon ground black pepper
• 2 teaspoons fresh lemon juice
• 1/2 cup raw slivered almonds*
• Lemon zest, for garnish

Instructions

To blanch the green beans

1. Prepare an ice bath: fill a large bowl with 4 cups of ice and enough cold water to cover the ice. Set aside.
2. Bring 3–4 cups of water and 1 teaspoon of salt to a rolling boil in a large pot.
3. Add the green beans to the boiling water and cook for 2 minutes only—just until they turn bright green and are slightly tender-crisp.
4. Immediately remove the pot from heat, drain the beans, and plunge them into the prepared ice bath. Let them cool for 5–10 minutes, then drain thoroughly. This stops the cooking and preserves color and texture.

For the Green Beans Almondine

1. While the beans cool, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
2. Add the minced shallot and garlic with 1/4 teaspoon of the salt and the pepper. Sauté for 3–4 minutes, until the shallot is translucent and fragrant.
3. Add 2 tablespoons of unsalted butter to the pan, then add the chilled, drained green beans and 2 teaspoons of fresh lemon juice. Toss to coat.
4. Sauté for another 3–5 minutes until the beans are heated through and lightly coated. Stir in the slivered almonds just to warm them—if using raw almonds, they will take on a bit of color and toasty flavor; if already toasted, they will retain crispness.
5. Remove from heat, taste and adjust seasoning with additional salt and pepper as needed. Serve immediately garnished with lemon zest and an optional pat of butter.

Tips & Notes

• Timing: Blanching before sautéing keeps the beans bright and prevents overcooking; don’t skip this step.
• Almonds: Toasting the almonds in a bit of butter before adding them deepens their flavor. Watch them closely—they brown quickly.
• Make-ahead: While best fresh, you can blanch the beans ahead of time and refrigerate them, then finish the recipe shortly before serving.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition (per serving, approximate)

Calories: 166 kcal, Carbohydrates: 9 g, Protein: 4 g, Fat: 13 g, Fiber: 3 g, Sugar: 2 g

Nutrition information is automatically calculated and should be used as an estimate.