ON THE SIDE
Green Beans Almondine
A standalone recipe for four side portions, separate from the coordinated chicken dinners.
4 servings
Contains milk and almond.
4 side servings · Written quantities
Equipment for this side
- Large blanching pot. Size is not specified; beans need room to cook evenly.
- Ice-water bowl, colander and clean drying towels
- Finishing skillet — 12 inches
- Fine zester
- Heatproof plate and slotted spoon for temporarily lifting golden almonds from the butter
Ingredients
- 1 lb green beans, trimmed
- 1 1/2 tsp kosher salt, for cooking water
- 3 tbsp unsalted butter
- 1/3 cup sliced almonds
- 1 small shallot, thinly sliced
- 1/4 tsp kosher salt, plus more to taste
- 1 tsp finely grated lemon zest
- 1 tbsp lemon juice
- Black pepper
Instructions
Bring a large pot of salted water to a boil. Prepare a bowl of ice water.
Boil beans until bright and crisp-tender, 3 to 4 minutes. Chill immediately, drain, and dry thoroughly.
Melt the listed butter in a 12-inch skillet over medium. Add almonds and stir until butter is nutty and almonds just golden, 2–3 minutes. Lift almonds with a slotted spoon onto a heatproof plate, leaving the butter in the skillet; lower heat if butter is darkening.
Add shallot to that butter and cook 1 minute; add dry beans and salt, tossing 2–3 minutes until hot and crisp-tender.
Remove from heat, return reserved almonds and add the unchanged lemon zest, juice and black pepper; adjust seasoning. Taste a fully cooked, finished bite before adding more salt.
Storage & reheating
Refrigerate promptly in shallow containers within 2 hours, or 1 hour above 90°F; keep at 40°F or colder. Do not wait for cooked food to cool fully on the counter. Blanched, dried beans may be refrigerated and finished within 1 day. Refrigerate finished leftovers separately and use within 3 days; reheat to 165°F throughout. Almonds may soften.