Easy Green Beans Almondine
Ingredients
- 1 cup chicken broth or water
- 1 teaspoon salt
- 1 pound fresh green beans, trimmed (see note)
- 3 tablespoons butter
- 2 to 3 medium shallots, finely diced (about 1/4 to 1/3 cup)
- 3 cloves garlic, finely minced
- 1 teaspoon brown sugar (optional)
- ½ cup sliced almonds
- Squeeze of fresh lemon juice (optional)
Instructions
- In a 12-inch nonstick skillet, add the chicken broth or water and salt. Give a quick stir. Add the green beans. Bring to a simmer over medium heat. Cover the skillet and cook for 4 to 5 minutes until the green beans are bright green and crisp-tender. Add time for more tender green beans, if desired.
- Transfer the green beans to a plate with tongs. Discard the cooking liquid (no need to wash the skillet).
- Return the skillet to the stove over medium-low heat, add the butter, and cook until melted.
- Add the shallots and garlic, and cook, stirring often, until the shallots start to turn translucent, 3 to 4 minutes.
- Add the brown sugar (if using) and sliced almonds and increase the heat so the almonds are sizzling (but not burning!). Cook for 2 to 3 minutes, stirring constantly, until the almonds are golden and toasted.
- Scoot the almond mixture to the side. Add the green beans back to the skillet, and gently toss the green beans with the almond mixture.
- Drizzle with a squeeze of fresh lemon juice (about 1 tablespoon), if desired. Season to taste with additional salt, if needed.
- Serve immediately, or cover and keep warm in the oven or slow cooker for up to an hour (preferably no more than 2 to 3 hours - see note).
Notes
Green Beans: green beans almondine is traditionally made with French green beans (haricot verts), which are thinner and longer than regular green beans. I make this recipe with regular green beans or French green beans; it is delicious either way. To trim the green beans, you can cut a small piece off both ends; however, I usually just trim the stem-end of the green beans.
Brown Sugar: this adds a delicious caramelization to the almond mixture, but it is completely optional.
Make-Ahead: ideally the green beans are best served right away, however, I have had good success keeping them warm for 2 to 3 hours before serving (covered in a warm oven or in a slow cooker set to warm). The almonds tend to soften a bit and lose some of their crunch the longer they are made ahead of time and kept warm, but a few hours doesn't seem to affect them too negatively.