Recipe

Green Bean Almondine

Crisp-tender green beans tossed with browned butter, toasted almonds, garlic, and lemon for a side that tastes like you tried harder than you did.

By Matt Campbell

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4.8

A serving platter of green bean almondine with glossy green beans, toasted sliced almonds, and lemon zest on a warm-toned dinner table

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Green bean almondine is one of those classic sides that shows up at the nice dinners, then immediately makes you wonder why you do not cook it on a random Tuesday. It is simply green beans plus butter plus almonds, but the whole thing hits that sweet spot: crisp edges, nutty crunch, and a bright little pop of lemon that keeps it from feeling heavy.

This version keeps the ingredients easy and the steps calm. We blanch the beans so they stay snappy and green, then we go to town with toasted almonds and a quick brown butter moment. If you can stir a pan and resist eating all the almonds “for quality control,” you have got this.

Fresh green beans, sliced almonds, lemon, garlic, butter, and kosher salt arranged on a light kitchen counter

Why It Works

Crisp-tender beans, not sad and gray: A quick blanch sets the color and keeps the texture bright.
Toasty almond crunch in every bite: We toast the almonds first so they actually taste like almonds, not just decoration.
Brown butter flavor without stress: The olive oil gives you a little extra buffer, and the beans help slow things down so the butter does not go too far.
Fast and flexible: Works with fresh beans, and the same method also plays nicely with haricots verts or even broccoli florets.

Green bean almondine served family-style with toasted almonds scattered over the top

Pairs Well With

Storage Tips

Refrigerate: Store leftovers in an airtight container for up to 3 days. Just know the almonds will lose their crunch and the beans will soften a bit as they sit.

Reheat: Warm in a skillet over medium heat with a small pat of butter or a splash of water, just until hot. Try not to blast it in the microwave for too long or the beans will go limp.

Make ahead tip: Blanch the green beans up to 24 hours ahead, dry well, and refrigerate. Toast the almonds earlier the same day. Then right before serving, brown the butter, add garlic, and toss everything together in minutes.

Common Questions

Can I use frozen green beans?

You can, but the texture will be softer and they release more water. If you go frozen, thaw and pat dry first, then sauté a little longer to cook off moisture before adding the almonds back in.

How do I know when butter is browned?

It will foam, then the foam settles slightly and you will see golden brown flecks on the bottom of the pan. It should smell nutty, like toasted hazelnuts. Pull it off the heat once it hits amber, because it goes from browned to burned fast.

Should I trim the ends off the green beans?

I do. It takes a minute and makes the final dish feel cleaner. If you buy pre-trimmed beans, congratulations, you are living right.

What almonds should I use?

Sliced almonds are classic and give the best coverage. Slivered also works. Whole almonds are a little clunky here unless you chop them.

Can I add bacon or shallots?

Absolutely. Crisp bacon is great, and thinly sliced shallot cooked in the butter before the garlic is even better. Just keep the lemon at the end so it still tastes like almondine, not just “green beans with stuff.”

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot (for blanching)
Large bowl (for ice bath)
Colander
Large skillet (stainless or cast iron works well)
Tongs or a spatula
Microplane or zester (optional, for lemon zest)

I learned to love green bean almondine because it is secretly a butter delivery system with good manners. It shows up looking all elegant, but it is really just a few smart moves: keep the beans snappy, toast the almonds, and let the butter get a little tan. The first time I made it for friends, I burned the almonds because I walked away for “one second.” Now I toast them first, pull them out early, and I do not pretend I am above standing at the stove like a hawk. Worth it.