Green Beans Amandine Recipe

Prepare an ice bath: fill a large bowl with 2 cups ice and 2 cups cold water; set aside.

Bring 4 cups of water and 1 tsp kosher salt to a rolling boil in a large pot over high heat.

Add 1 lb trimmed green beans to the boiling water and blanch until bright green and just tender-crisp, 3 to 4 minutes (depending on thickness).

Using a slotted spoon or a sieve, immediately transfer beans to the ice bath to stop cooking. Let sit 2 minutes, then drain thoroughly and pat dry on a clean towel. Set aside and keep warm or at room temperature.

Toast almonds

In a medium skillet over medium heat, add 1 tsp olive oil (to prevent butter from browning too quickly) and 1/3 cup sliced almonds. Toast, stirring frequently, until golden and fragrant, 2 to 3 minutes. Transfer almonds to a small bowl and set aside.

In the same skillet over medium-low heat, add 3 tbsp unsalted butter. When the butter foams, add 1 tbsp finely minced shallot and 1 minced garlic clove. Cook gently, stirring, until shallot is softened and translucent and garlic is fragrant, about 1 to 1½ minutes. Do not let garlic brown.

Stir in the toasted almonds, 1 tbsp fresh lemon juice, 1 tsp lemon zest, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Cook for 20–30 seconds to warm the flavors and slightly coat the almonds and shallots.

Remove skillet from heat and stir in 2 tbsp chopped fresh flat-leaf parsley.

Toss the drained green beans with the almond-butter mixture in the skillet (or in a serving bowl) until evenly coated. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.

Transfer to a serving dish and, if desired, garnish with a few additional toasted almond slices and a light sprinkle of parsley. Serve warm or at room temperature.