Savory Green Bean Almondine

Green beans are blanched briefly, then sautéed with garlic in butter and olive oil until crisp-tender. Toasted sliced almonds are folded in at the end with lemon zest and juice for a clean, crunchy side that cuts through richer Thanksgiving dishes.

By Julienne

Cook time: 15 minutes

Servings: 8

Ingredients

• 3000 ml water for blanching
• 12 g fine salt divided
• 900 g fresh green beans trimmed
• 25 g unsalted butter divided
• 15 ml olive oil
• 60 g sliced almonds
• 3 cloves garlic minced
• 6 g fine salt divided
• 1 g black pepper freshly ground
• 15 g unsalted butter divided
• 1 each lemon zested and juiced

Instructions

1. Bring 3000 ml water and 12 g of the salt to a boil in a large pot. Add the green beans and blanch for 3 to 4 minutes, until bright green and just barely tender. Drain well. Beans are vivid green and still have a firm bite.
2. While the beans drain, heat the butter and olive oil in a 30 cm skillet over medium heat. Add the almonds and cook, stirring, for 2 to 3 minutes until lightly golden and fragrant. Almonds smell toasty and are pale golden at the edges.
3. Add the garlic and cook for 30 seconds, just until fragrant. Add the drained green beans, the remaining 6 g salt, and the black pepper, then toss for 2 to 3 minutes until the beans are crisp-tender and coated. Beans are glossy and heated through, with no raw garlic smell.
4. Remove the skillet from the heat. Stir in the remaining butter, lemon zest, and lemon juice. Taste and adjust with a little more salt if needed, then transfer to a serving dish. Butter is melted, lemon is fresh and bright, and the beans are evenly seasoned.