Green bean almondine is an easy side dish that comes together in just ten minutes.  The key is to use fresh green beans.  The beans should be firm and crispy.  A good test is to bend them.  If they snap in half, they are fresh.  If they keep bending and seem a little wilty after you mess with them, they’ve been sitting in the store for a while.  For the almonds, you can slice them yourself or buy the already sliced ones.  If I don’t have some pre-sliced ones leftover from something, I’ll slice them myself.  However, I lack skills in this department and I always end up with more of a chopped and not sliced version.  You can usually buy the already sliced ones in the bulk areas of grocery stores and natural food markets.

The ingredient list is simple.  About 2 cups of green beans,1 tbs. olive oil, 1 tbs. butter, 1/2 tbs. minced garlic, 3 tbs. sliced almonds, 1 tsp. Kosher salt.

I can’t stand the ends of green beans so I snip those off as I’m washing them.  If you like them, I won’t judge you.  You may leave them on.  It makes the dish look prettier if you leave the ends on.  I’m just fussy I suppose.

Heat olive oil in a large skillet.  As the oil gets hot, add the butter.  Once the butter and oil mixture is melted together and hot, add the garlic and cook about 1 minute.  Be sure not to burn the garlic.

Add the green beans and sliced almonds, stirring them around until the beans are bright green and the almonds begin to toast.  Don’t overcook them.  You want them cooked but to still have a little crunch.  No one wants sad, mushy green beans.  Now sprinkle the kosher salt on the beans, mix everything around together and voila!  You’re done!  Fresh, easy green bean almondine!

Print