Green Beans Almondine
(Serves 4)
Green beans are one of my favorite sides to accompany any dish. They’re versatile, easy to cook, and with the addition of only a few ingredients, you have a gourmet side dish that instantly takes your meal to the next level.
Ways to make this your own
Haricot Verts vs. Green Beans
I opt for using haricot verts for this recipe. These are just the French version of green beans, but I prefer them for several reasons: they’re aesthetically more pleasing since they’re thinner and longer, they go limp quicker than green beans (since they’re harvested younger), and also because of this, you don’t have to chop the ends off beforehand, making it more hassle-free. Feel free to substitute with green beans if you prefer it, or if your store just doesn’t carry haricot verts.
Seasonings
There are many seasonings you can add to this dish to make it more ‘you’. This recipe calls for oregano, because that’s what I love! Feel free to substitute, add on, etc.
Almonds
The addition of almonds is what makes this ‘almondine’. Sliced almonds are a good option here, just because they toast faster and look prettier on a plate. That said, sometimes almond slices can be tricky to find. Or maybe you just prefer the almond slivers or blanched almonds. Whatever you decide to use, make sure they brown slightly before adding in the beans.
Directions:
Bring a pot of water to a boil. Once boiling, sprinkle in some kosher salt. Then add the haricot verts.
After 5 minutes, or when the beans are just starting to become limp, drain and set aside the haricot verts for later.
In a medium-sized saute pan, heat the butter and olive oil over medium heat until melted and shimmering. Add the almond slices and cook until the slices are slightly browned, about 2-3 minutes. (Careful not to burn them).
Add the green beans, 1/2 a tsp kosher salt, 1/2 tsp pepper, and the oregano. Stir and saute until everything is mixed and the beans start to brown just slightly.
Take off the heat and serve!
