Green Beans Amandine

  • Level: Easy
  • Total: 20 min (includes cooling time)
  • Active: 15 min
  • Yield: 4 servings
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Ingredients

Kosher salt and freshly ground black pepper

1 pound haricots verts, trimmed 

1/2 cup sliced almonds 

5 tablespoons unsalted butter 

2 cloves garlic, chopped and smashed into a paste

2 cloves garlic, chopped and smashed into a paste 

Directions

  1. Bring a large pot of water to a boil. Fill a large bowl with ice cubes, add a few cups of cold water and place a strainer inside.
  2. Add 2 teaspoons kosher salt and the green beans to the boiling water and cook until crisp-tender, about 4 minutes. Drain the green beans and immediately put into the strainer set inside the ice water. Let sit until cold, about 2 minutes; drain well and pat dry with paper towels.
  3. In a small saute pan over medium heat, add in the almonds and cook until lightly toasted. Transfer the almonds to a small bowl.
  4. Add the butter, garlic and green beans into a large saute pan and cook over medium-high heat, tossing to coat the beans. Cook until the beans are heated through and al dente, about 2 minutes. Season with salt and pepper and transfer to a platter. Top with the toasted almonds.

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