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Celebrating Modern Jewish Living Through Food, Tradition, and Family

Green Beans Almondine

Green Beans Almondine is an elegant side dish that takes minutes to prepare and adds instant panache to your dinner table.

The Backstory: This elegant, crispy  and flavorful side has to be one of the easiest vegetable dishes to prepare. Green Beans Almondine is my go-to side vegetable dish for family or company because it is delicious and looks like you fussed preparing it. I find that green beans are a veggie that I buy often because of the many ways I will use them. Besides Green Beans Almondine. I buy a bag of string beans, after I wash and pat them dry, I take off  a bunch and put them in a tall container. I store these in the refrigerator. This way when I open the door they are staring me in my face. What a perfect, tasty nosh. I have incorporated them into an omelet, into latkes, well, get the picture.  Many years ago, my friend Roz once told me that you can serve the plainest piece of meat, fish or poultry, but if you serve a fancy side dish it will be impressive. She was right. You’ll definitely impress someone with this tasty side. More of the Backstory after the recipe

Green Beans Almondine as seen on The Jewish Kitchen website

Green Beans Almondine

Course: Sides
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 4 servings
This colorful, fresh, and tasty dish is as delicious as it is pretty to look at. The garlic is a terrific balance to the nuttiness of the almonds and the entire dish has a wonderful crunch to it. It's just perfect with fish, chicken or meat.
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Ingredients

  • 1 1/2 lbs. fresh green beans string beans can be used instead
  • 1/2 tsp. Kosher salt
  • 1/4 tsp. black pepper
  • 1 garlic clove, minced
  • 1/2+ cup slivered almonds
  • 1+ tbsp. canola or vegetable oil

Instructions

  1. Put ice into a deep bowl and fill with cold water. Set aside. In a large microwavable dish add the green beans and salt and a 1/2 cup water. Microwave for about 2 minutes.
  2. Remove the beans from the hot water and put them into the cold water. This stops the cooking and keeps the beans bright green.
  3. Heat the oil in a large skillet. On low heat, add the garlic and black pepper. Remove the beans from the ice water and drain and dry well. Add the beans and the almonds to the pan. Toss to make sure the beans and nuts are well-coated with garlic and oil. When beans are heated, remove and place on a serving platter.

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Green Beans Almondine as seen on The Jewish Kitchen website
Green Beans Almondine as seen on The Jewish Kitchen website
Green Beans Almondine as seen on The Jewish Kitchen website
Green Beans Almondine as seen on The Jewish Kitchen website
Green Beans Almondine as seen on The Jewish Kitchen website
Green Beans Almondine as seen on The Jewish Kitchen website
Green Beans Almondine as seen on The Jewish Kitchen website

Myrna Turek

I'm a domestic goddess who got my 'PhD' in Home Ec in the early 1960s. I was married for 52 years and have six grandchildren. If it were up to me, everything would be fried. Including chocolate.
Green Beans Almondine as seen on The Jewish Kitchen website

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