Last year for Thanksgiving, I made a from-scratch version of everyone’s favorite green bean casserole. This year, a few of you requested a classic Green Bean Almondine recipe, which I thought was a fantastic idea because it’s much easier, a whole lot faster, and is cooked on the stove top!
This veggie dish certainly doesn’t have to be limited to a holiday side. It is a great option any time you can find fresh green beans! I particularly love it because of the butter and the crunchy, lightly toasted almonds. To keep them crunchy, make sure you toss them with the bean JUST before serving.
Did I mention you only need to dirty one dish? I just sold you, didn’t I?
Buttery toasted almonds give these green beans the crunchy show they deserve!
- 2 Tablespoons butter
- 1/4 cup sliced almonds
- Juice from half a lemon
- 1/2 teaspoon salt
- 1 lb fresh green beans, overgrown stems snapped off, washed
In a 10- or 12-inch skillet, melt the butter over medium-low heat. Add the almonds and cook until lightly golden, stirring often. Remove from the heat and add lemon juice. Transfer the almonds to a small bowl, making sure to scrape out the butter with it.
Wipe the skillet clean then pour in about 1/2-inch deep of water. Bring water to a boil over medium high heat. Add the green beans and sprinkle with salt. Bring back to a boil, then cover the skillet with lid, leaving a slight crack to vent. Cook for 3-5 minutes, until the beans are tender crisp. You can test their doneness by poking the beans with a fork.
Drain the beans, then toss with the butter almond mixture right before serving. Transfer to a serving platter and enjoy!
Source: Adapted from Lynda's Recipe Box