Garlicky Green Bean Almondine. Say that seven times fast.

This is a regular side dish of mine. Worth keeping the flavor of toasted almonds with the freshness of the green beans and garlic together. As a kid, this sort of recipe I would’ve probably turned my nose up at. I mean the thought of nuts on my vegetables would not fly. But as an adult, this completely works and luckily, both a regular at dinner and girls love them too!

In this simple side dish, blanched green beans are tossed in butter, garlic and lemon juice before finishing with toasted almonds.

For this Green Bean Almondine Set out:

olive oil spray – Or substitute with ghee oil spray or avocado spray.
sliced almonds – Adds savory toasted nutty flavor.
green beans – Fresh is go-to for this dish.
butter or bacon fat – Either work great here!
garlic (fresh) – Adds distinct punchy flavor.
lemon juice – Lends fresh bright flavor.
kosher salt – Enhances the flavors in this dish.
freshly ground black pepper – This will add some subtle bite and flavor.

Spray a 10-inch, deep sided skillet with olive oil spray and heat over medium-low. Add in the slivered almonds, stir them occasionally until fragrant and lightly golden. Transfer to a small plate and set off to the side. Wipe the skillet out with paper towel.

Fill the same skillet with water and add a small palmful of sea salt. Cover and bring boil.

Once the water is boiling, drop in a pound of trimmed green beans. After a few minutes they should be a bright green.

After 4 to 6 minutes, strain the green beans into a colander. I recommend tasting one to check doneness. Immediately rinse with cold water to stop them from cooking any further.

In the same skillet, add 2 tablespoons of butter. Or if you have bacon fat, you can use that. I’ve made these both ways and they are equally satisfying.

Drain off any excess water from the beans and throw them into the pan, tossing them until coated.

Next add in 2 cloves minced fresh garlic.

And squeeze in the juice from 1/2 a lemon.

Season with kosher salt and freshly ground black pepper, to taste. Toss and cook 2 to 4 minutes, cooking until the green beans are firm yet tender.

Lastly add in the toasted almonds.

Toss together and then serve.

Fresh and garlicky, with the added bonus of crunch thanks to those toasty almonds. Garlicky green beans almondine is the reliable side to beef, chicken or pork.