Green Beans Almondine Recipe (aka Amandine)
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A classic French side dish that brings together tender green beans, toasted almonds, and a little lemon. These Garlicky Green Beans Almondine are perfect for holiday dinners or any time you want to add a special touch!
Looking for a different green bean recipe? Check out my Green Bean Casserole, my sautéed Green Beans , Southern Green Beans and my Country Style Green Beans (with bacon!), too!
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
We love green beans around here. As a vegetable side dish they’re a staple in my household, but sometimes I want to make it just a little bit fancy, with a little nutty, lemon-y flavor and a little garlic and butter.
They make the perfect wholesome side dish for serving at a holiday meal, or on a night where you want to lift your veggie game a little.
The recipe comes together together pretty fast, and only has a handful of ingredients that you probably have on hand already!
We do a simple blanch and then ice bath for the beans to partially cook them, then toast up some almonds in butter, and then we cook the beans a little more with some garlic and lemon juice. Perfect.
Are Almondine and Amandine the same thing?
Essentially, yes. Both names are a culinary term for green beans with almonds! Much like aubergine/eggplant or courgette/zucchini are the same thing, just French/English versions of the name, Amandine is the French spelling, Almondine is the English spelling.
You can call it whatever you want!
Why you’ll love this recipe:
- Simple. Easy to prepare with just a few ingredients.
- Full of flavor. Green beans with garlic, lemon, and toasted almonds makes for a super tasty combo.
- Adaptable. Can be served with a whole bunch of different proteins and starch sides.
FAQs
Yes, you can use frozen green beans but be sure to thaw and drain them well before cooking.
You can substitute with other nuts like walnuts or pecans or leave them out if you have a nut allergy.
You can blanch the green beans and toast the almonds ahead of time, but it’s best to combine everything just before serving.
What goes best with Green Beans Almondine?
I like to serve this side dish with roasted chicken or Crockpot turkey breast, alongside some mashed potatoes or roasted potatoes to complete the meal.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
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Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Green beans. I love to use haricots verts (French green beans), but regular green beans will work just fine for this dish. Frozen green beans can also be used, just be sure to thaw and drain them.
- Butter. Salted butter adds a rich flavor to the dish. If you only have unsalted butter, add a pinch more salt to taste. You can also use olive oil if you are out of butter (I am never out of butter).
- Almonds. Sliced almonds provide a nice crunch. They’re what makes the recipe special, so don’t leave them out (unless you’re allergic). Slivered almonds can also be used if you need to. You can also sub in some walnuts, pine nuts or pecans.
- Garlic. Fresh garlic is the best. Garlic powder can be used in a pinch; use 1/2 teaspoon.
- Lemon juice. Fresh lemon juice really brightens the green beans. Bottled lemon juice can be used in a pinch. Add a little lemon zest with the juice for an amped up lemon flavor.
How to make Green Beans Almondine
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpGet prepped
Trim the green beans. Mince the garlic. Measure out the butter, almonds, lemon juice, salt, and pepper.
Blanch the green beans
Add the green beans to a large pot of salted boiling water and cook for 3-4 minutes, until bright green and slightly tender. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain and set aside.
Toast the almonds
In a large skillet, melt the butter over medium heat. Add the sliced almonds and cook, stirring frequently, until they are golden brown and fragrant, about 2 minutes. Be careful not to burn – it happens super fast! Remove the almonds from the pan and set them aside, to drain on some paper towels.
Cook the green beans
In the same skillet, add the garlic and cook for 1 minute until fragrant. Add the blanched green beans, lemon juice, salt, and pepper and half the almonds. Cook the beans for a further 2-3 minutes, stirring occasionally, until the beans are tender and heated through.
Combine and serve
Transfer the green beans from the skillet to a serving platter. Add the almonds (remaining) to the top.
Kylee’s Notes
You can add some shallots to the dish for a very mild onion flavor.
What to do with leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.
Substitutions/Additions
Try any kind of nut you like if you aren’t into almonds.
More delicious side dish recipes
- Easy Scalloped Potatoes. There’s a video on this one, showing how EASY this is to make!
- Pan Roasted Brussels Sprouts. Roasted Brussels sprouts, paired with delicate shallots, salty bacon and a bit of parmesan – YES PLEASE
- Roasted Broccoli. The unsung hero of weeknight dinner sides. This easy recipe is hands-off and super delicious! If you want your family to eat broccoli and LOVE it, give this a try!
- Glazed Carrots. A simple side dish, using the sweetness of brown sugar combined with fresh rosemary. These Rosemary Glazed Carrots are great for holidays or just a regular Tuesday!
- ALL SIDES
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Green Beans Almondine (aka Armandine)
Equipment
- Slotted spoon
Ingredients
- 1 pound fresh green beans trimmed (I like the French ones – the haricot vert)
- 2 tablespoons salted butter
- 1/4 cup sliced almonds not slivered
- 2 cloves garlic minced
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Get prepped
- Trim 1 pound fresh green beans. Mince 2 cloves garlic. Measure out 2 tablespoons salted butter, 1/4 cup sliced almonds, 1 tablespoon fresh lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
Blanch the green beans
- Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes, until bright green and slightly tender. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain and set aside.
Toast the almonds
- In a large skillet, melt the butter over medium heat. Add the sliced almonds and cook, stirring frequently, until they are golden brown and fragrant, about 2 minutes. Remove the almonds from the skillet and set them aside.
Cook the green beans
- In the same skillet, add the minced garlic and cook for 1 minute until fragrant. Add the blanched green beans, lemon juice, salt, and pepper and half the almonds. Cook for 2-3 minutes, stirring occasionally, until the beans are heated through.
Combine and serve
- Transfer the green beans from the skillet to a serving platter. Top with reserved toasted almonds.
- Devour.
Video
Notes
• If you prefer, use a diced shallot in place of the garlic.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
