Green bean almondine is an elegant side dish prepared with little effort and pairs well with just about anything. Green beans are coated with buttery, shallots and garlic, then topped with toasted almonds.Cooking time is dependent on how crisp you like your green beans ranging from 3 - 10 minutes.
Bring a large pot of salted water to a boil. I add a tablespoon or so (eyeball it) of kosher salt to the water.
Add green beans to boiling water and cook until desired tenderness.
If you want them crisp, about 3 - 5 minutes.
If you want them tender, about 5 - 7 minutes.
If you are like me and want them a little softer, 7 - 10 minutes.
Drain green beans in a colander and rinse under cold running water until completely cool. If you are preparing ahead, drain the beans well, pat dry, and set aside. You can make these a day ahead. Just place the beans wrapped with a paper towel in a plastic bag and refrigerate up to 2 days.
In a large skillet over medium low heat, melt 1 tablespoon of the butter. Add the almonds. Saute the almonds for a few minutes until they start to turn golden in color. Be careful not to burn because once they start to get color, they brown quickly. Remove from heat and transfer into a bowl. Set aside.
Melt the remaining butter in a skillet and add shallots and garlic, sauteeing them until fragrant and softened, about 2 minutes. They should start to caramelize.
Stir in the lemon juice.
Add the beans back to the pan and toss to coat. Lower the heat and cook, tossing, until heated through, about 1-2 minutes. Season with salt and pepper to taste.
Transfer to a serving platter and spread almonds on top. Serve immediately.