Christmas Green Beans Almondine
Whole green beans, golden sliced almonds, and a light garlic-butter finish make this a simple holiday side. Blanching keeps the beans vivid green and crisp-tender; a brief skillet finish warms them without cooking away their snap. Lemon brightens the butter, while almonds scattered over the platter just before serving stay crunchy.
The beans can be blanched and dried a day ahead, leaving only the quick skillet finish for serving time. Plan on about 15 minutes of prep and 10 minutes of cooking for 6 side-dish servings.
Ingredients for Christmas Green Beans Almondine
- 2 lb fresh green beans, trimmed and left whole (900g)
- 1/2 cup sliced almonds (45g)
- 3 tablespoons unsalted butter, divided (40g)
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Kosher salt for the blanching water, plus about 1/2 teaspoon for the finished beans
- 1/8 teaspoon black pepper, or to taste
- A few lemon wedges for serving, optional
How to Make Christmas Green Beans Almondine
- Blanch the beans: Bring a large pot of salted water to a boil, using enough water to cover the beans. Add the beans and cook uncovered until vivid green and crisp-tender. Start tasting thin haricots verts at 2 minutes; they may take 2 to 4 minutes. Begin checking thicker standard beans around 3 minutes; they may take 3 to 5 minutes. A bean should yield to a bite but still have a slight snap.
- Cool and dry: Transfer the beans to an ice bath for about 2 minutes to stop the cooking. Drain and dry thoroughly with a clean towel or paper towels so excess water does not dilute the butter finish.
- Toast the almonds: Melt 1 tablespoon of the butter in a wide skillet over medium-low heat. Add the almonds and stir frequently for 2 to 4 minutes, until fragrant and lightly golden. Transfer them to a plate promptly so they do not burn.
- Warm the beans: Add the remaining 2 tablespoons of butter to the skillet and increase the heat to medium. Stir in the garlic briefly, just until fragrant, without letting it brown. Add the dry beans and toss uncovered for 2 to 3 minutes, until hot and lightly glossy.
- Season and serve: Remove the skillet from the heat. Toss the beans with the lemon juice, about 1/2 teaspoon kosher salt, and the pepper; taste and adjust. Pile the whole beans loosely on a platter and scatter the almonds over them just before serving. Add lemon wedges beside the platter, if desired.
How to Keep the Beans Crisp-Tender
Bean thickness matters more than an exact blanching time. Thin haricots verts can be ready sooner than thicker standard beans, so taste early and stop when the beans are tender with a little snap. The ice bath prevents further cooking, and drying the beans lets them warm in the skillet without turning watery.
Make-Ahead and Serving
Blanch, cool, drain, and dry the beans up to a day ahead, then refrigerate them in an airtight container. Finish them with butter and garlic shortly before serving. Keep the toasted almonds separate until the beans are plated; they can soften if left on warm, moist beans.
Serve alongside roast turkey, ham, chicken, beef, pork, or fish. For another holiday vegetable, pair them with Christmas Honey Garlic Butter Roasted Carrots.
How to Store and Reheat Leftovers
Refrigerate leftovers in an airtight container and use within about 3 days. Reheat the beans gently in a skillet over medium-low heat until warm, adding a small splash of water or broth only if needed to prevent sticking. Add any reserved almonds afterward. The beans may soften and the almonds may lose crunch during storage; freezing the finished dish is not recommended for best texture.
Nutrition
Approximate nutrition per serving, based on 6 side-dish servings: 145 calories, 5g protein, 10g fat, and 13g carbohydrates. Per 100g: approximately 85 calories, 3g protein, 6g fat, and 8g carbohydrates. Values vary with the ingredients and amounts used.
Christmas Green Beans Almondine
Equipment
- Large pot
- Ice bath
- Wide skillet
- Clean towel
Ingredients
- 2 lb fresh green beans, trimmed and left whole (900 g)
- 1/2 cup sliced almonds (45 g)
- 3 tablespoons unsalted butter, divided (40 g)
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Kosher salt for the blanching water, plus about 1/2 teaspoon for the finished beans
- 1/8 teaspoon black pepper, or to taste
- A few lemon wedges for serving, optional
Instructions
- Bring a large pot of salted water to a boil, using enough water to cover the beans.
- Add the beans and cook uncovered until vivid green and crisp-tender. Start tasting thin haricots verts at 2 minutes; they may take 2 to 4 minutes. Begin checking thicker standard beans around 3 minutes; they may take 3 to 5 minutes.
- Transfer the beans to an ice bath for about 2 minutes to stop the cooking.
- Drain the beans and dry them thoroughly with a clean towel or paper towels.
- Melt 1 tablespoon of butter in a wide skillet over medium-low heat. Add the almonds and stir frequently for 2 to 4 minutes, until fragrant and lightly golden. Transfer them to a plate.
- Add the remaining 2 tablespoons of butter to the skillet and increase the heat to medium. Stir in the garlic briefly, just until fragrant, without letting it brown.
- Add the dry beans and toss uncovered for 2 to 3 minutes, until hot and lightly glossy.
- Remove the skillet from the heat. Toss the beans with the lemon juice, about 1/2 teaspoon kosher salt, and the pepper. Taste and adjust the seasoning.
- Arrange the beans loosely on a platter and scatter the almonds over them just before serving. Serve with lemon wedges, if desired.
Tips
- Let bean thickness guide blanching time; taste early and stop when the beans have a slight snap.
- Use an ice bath to stop the beans from cooking further.
- Dry the beans thoroughly so excess water does not dilute the butter finish.
- Toast the almonds separately and add them just before serving to keep them crunchy.
- Blanch and dry the beans up to a day ahead, then refrigerate in an airtight container.