Classic Green Bean Amandine — Brown Butter, Lemon & Toasted Almonds

How to Make Classic Green Bean Amandine — Brown Butter, Lemon & Toasted Almonds

1. 1

   Step 1: Blanch and shock the green beans

   Bring the water to a rolling boil in a large pot with the indicated kosher salt. Add the trimmed green beans and cook until crisp-tender, 3–4 minutes depending on thickness. Meanwhile, prepare an ice bath; when the beans are done, transfer them to the ice bath to stop cooking, then drain and pat dry.

   For this step

   • 1 lbFresh green beans, trimmed
   • 4 cupsWater (for blanching)
   • 1 tspCoarse salt (kosher), divided
   
2. 2

   Step 2: Toast the almonds

   While the beans blanch, heat a wide skillet over medium heat and add the sliced almonds in a single layer. Toast, stirring frequently, until fragrant and lightly golden, about 2–3 minutes; transfer almonds to a small bowl and reserve for finishing.

   For this step

   • 1/3 cupSliced (or slivered) almonds
   
3. 3

   Step 3: Make brown butter and sauté

   Wipe the skillet if needed and return to medium. Add the unsalted butter and cook, swirling occasionally, until it foams and the milk solids turn amber-brown with a nutty aroma, 2–3 minutes. Add the minced garlic and cook 20–30 seconds until fragrant (don’t burn). Add the blanched green beans, toss to coat and heat through 1–2 minutes, then stir in lemon juice and freshly ground pepper. Taste and add a pinch of the reserved kosher salt if needed.

   For this step

   • 3 tbspUnsalted butter
   • 1 cloveGarlic, finely minced
   • 1 tbspFresh lemon juice
   • 1/4 tspFreshly ground black pepper
   
4. 4

   Step 4: Finish and serve

   Transfer the beans to a serving platter, sprinkle with the toasted almonds (reserve a few for garnish if you like), and serve warm alongside steak or roast beef. This dish is best served immediately so the almonds stay crisp and the brown butter remains glossy.
   

1. Bring the water to a rolling boil in a large pot with the indicated kosher salt. Add the trimmed green beans and cook until crisp-tender, 3–4 minutes depending on thickness. Meanwhile, prepare an ice bath; when the beans are done, transfer them to the ice bath to stop cooking, then drain and pat dry.
2. While the beans blanch, heat a wide skillet over medium heat and add the sliced almonds in a single layer. Toast, stirring frequently, until fragrant and lightly golden, about 2–3 minutes; transfer almonds to a small bowl and reserve for finishing.
3. Wipe the skillet if needed and return to medium. Add the unsalted butter and cook, swirling occasionally, until it foams and the milk solids turn amber-brown with a nutty aroma, 2–3 minutes. Add the minced garlic and cook 20–30 seconds until fragrant (don’t burn). Add the blanched green beans, toss to coat and heat through 1–2 minutes, then stir in lemon juice and freshly ground pepper. Taste and add a pinch of the reserved kosher salt if needed.
4. Transfer the beans to a serving platter, sprinkle with the toasted almonds (reserve a few for garnish if you like), and serve warm alongside steak or roast beef. This dish is best served immediately so the almonds stay crisp and the brown butter remains glossy.