Green Beans with Almonds
Updated Sep 13, 2025
Try my crisp, tender Green Beans with Almonds (Green Beans Almondine) side dish! It's a lighter alternative than casserole for Thanksgiving!
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Make a side of green beans with almonds!
When I want to make simple sides, I like to quickly saute veggies on the stovetop like my sauteed kale, sauteed spinach and these sauteed Green Beans with Almonds. It’s light, fresh and crisp because of the way I cook it – quick boil in salted water followed by a saute in a pan with oil, shallots and garlic. The dish is similar to French green beans amandine (or green bean almondine), but with a lighter twist and easier method.
What I like about this green bean side dish is that it’s easy to throw together without many ingredients and the leftovers are really easy to repurpose the next day into a green bean casserole, a green bean stew or a Nicoise salad with green beans. This green beans with almonds side dish is usually my go-to in my Thanksgiving menu with roasted turkey and mashed potatoes!
Happy Cooking!
– Yumna
Green Beans with Almonds Ingredients
- Green Beans: Make sure to trim the ends off the beans to get rid of the tough, stringy stems, but the tapered tail end is edible! You can also make it with frozen beans. If you use frozen beans, don’t thaw them first; just blanch them in the boiling water for an additional minute.
- Almonds: I use sliced almonds. Try slivered almonds for extra crunch. Green beans and almonds are a classic pairing, but you can also use walnuts, pecans, pine nuts, or any other nut you’d like.
- Shallot: It’s not as overpowering as white or yellow onions so I like using it here. Read my tips on how to cut shallots.
- Garlic: I use three cloves, but I recommend adjusting the amount based on the size of your cloves. Read my tips on how to peel garlic and how to cut garlic.
- Oil: Olive oil is my go-to.
- Seasonings: Just salt and pepper to season green beans with almonds and garlic
- Lemon: Add it at the end so it makes the dish taste more fresh. Here’s a quick tutorial on how to juice a lemon.
How to Make Green Beans with Almonds
Green Beans with Almonds
Video
Ingredients
- 1 pound green beans ends trimmed
- 1 tablespoon olive oil
- ¼ teaspoon salt plus more for salting the water
- ¼ teaspoon black pepper
- 1 shallot thinly sliced
- 3 garlic cloves minced
- ¼ cup sliced almonds
- ½ lemon juiced
Instructions
- Bring a large pot of salted water to a rolling boil. Add the green beans and cook until bright green but still firm, about 3–4 minutes.
- Heat the olive oil in a large skillet over medium-high heat. Add the shallot and garlic and cook until fragrant but not golden, about 2 minutes.
- Use a slotted spoon to transfer the green beans from the pot of water to the skillet with shallots and garlic. Season with salt and pepper and continue cooking until the green beans are fork-tender but still crisp, about 3–4 minutes.
- Transfer the green beans to a large serving platter and squeeze the lemon juice on top.
- In the same skillet used to cook the green beans, add the sliced almonds over medium heat and toast them until golden brown, about 5–6 minutes. Remove from heat and sprinkle on top of the green beans.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add lemon zest. For extra citrus flavor, zest the lemon before juicing it, then sprinkle the lemon zest over the green beans. You can also try using a Meyer lemon. When they’re in season, typically winter and early spring, they add a less tangy, more aromatic flavor to the dish.
- Make it cheesy. Green beans with toasted almonds and Parmesan is a delicious combination! If you grate the cheese directly onto the green beans, it will melt right into them.
- Make a panko topping. Toast panko breadcrumbs with the almonds for extra crunch and texture. Season with salt and pepper to taste, then sprinkle the panko-almond mixture over the green beans before serving.
Recipe Tips
- Blanch and shock the green beans for the best results. This way, they’ll come out tender yet crisp and keep their bright green color. Cook the beans in boiling water for 2 minutes, then place them in iced water. The beans should spend the same amount of time in the cold water as in the hot water.
- Trim the green beans evenly. You want them to be similar in length so they cook evenly in the skillet.
- Don’t overcrowd the pan: Cook the beans in batches if needed. Overcrowding can cause them to steam instead of sauté, which changes the texture and flavor.
- Toast the almonds separately: Toasting sliced almonds in a dry skillet until golden makes them extra fragrant and crunchy. Stir them in at the end so they keep their crunch instead of softening while the beans cook.
Serving Ideas
- Mains: Thanksgiving Turkey, Prime Rib, Spatchcock Chicken
- Sides: Thanksgiving Stuffing, Hasselback Sweet Potatoes, Roasted Garlic Mashed Potatoes
FAQs
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm them in a skillet.
This recipe tastes best when it’s fresh, but you can freeze the green beans in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator, then reheat in a skillet.
You can blanch (boil until barely crisp-tender) the beans up to 1 day in advance. Wrap them in a paper towel and place them in a Ziploc bag in the fridge to keep them fresh until you’re ready to cook.
Comments
Made for a tasty and heathy side for tonight’s dinner. Everyone loved the lemony goodness.
Might try without the lemon next time, for a bit of difference.
Happy you enjoyed this one!
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