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Light & Fresh Green Bean Almondine with Crispy Shallots

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This quick and easy green bean almondine skips the blanching step for a simpler, more flavorful side dish. Crispy shallots and toasted almonds add irresistible crunch to bright, tender green beans.

Ingredients

Scale
  • 1 pound fresh green beans, trimmed
  • 3 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 1/3 cup raw almonds, roughly chopped
  • 2 large shallots, thinly sliced into rings (about 1/2 cup)
  • 2 tablespoons all-purpose flour (or rice flour for gluten-free)
  • 1/2 teaspoon salt, plus more for seasoning
  • 1/4 teaspoon black pepper, freshly ground
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest (optional)
  • 2 tablespoons fresh parsley, finely chopped

Instructions

  1. Prep the green beans: Wash and dry 1 pound of fresh green beans. Trim off the stem ends. Pat them completely dry with a clean kitchen towel.
  2. Prep the shallots: Peel 2 large shallots and slice them into thin rings, about 1/8-inch thick. Separate the rings gently. In a small bowl, toss the shallot rings with 2 tablespoons of all-purpose flour, 1/4 teaspoon of salt, and a pinch of black pepper until evenly coated. Shake off any excess flour.
  3. Crisp the shallots: Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Once the butter is melted and shimmering, add the floured shallot rings in a single layer. Cook for 2-3 minutes, stirring occasionally, until golden brown and crispy. Use a slotted spoon to transfer the crispy shallots to a paper towel-lined plate. Sprinkle with a tiny pinch of salt while still warm.
  4. Toast the almonds: In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add 1/3 cup of roughly chopped raw almonds. Cook over medium heat for 2-3 minutes, stirring frequently, until fragrant and lightly golden.
  5. Cook the green beans: Add the trimmed green beans to the skillet with the almonds and butter. Season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat. Cook for 5-7 minutes, stirring occasionally, until the beans are bright green and crisp-tender.
  6. Finish with lemon: Remove the skillet from heat. Drizzle 1 tablespoon of fresh lemon juice over the beans and toss gently. If using lemon zest, sprinkle it over now.
  7. Garnish and serve: Transfer the green beans and almonds to a serving platter. Top generously with the crispy shallots and sprinkle with 2 tablespoons of fresh chopped parsley. Serve immediately.

Notes

Dry the green beans thoroughly to prevent steaming. Don’t overcrowd the pan; cook in batches if needed. Watch the shallots carefully as they burn quickly. Add crispy shallots right before serving to keep them crunchy. For make-ahead, crisp shallots and toast almonds up to 2 days ahead; cook beans just before serving.

Nutrition

Keywords: green bean almondine, crispy shallots, easy side dish, quick vegetable side, holiday side dish, green beans with almonds

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