Get back to basics with this simple classic. Blanching is a technique that shocks veggies, enhancing their peak color and flavor. The result is bright green beans that are tender yet still crisp, just begging to be tossed in olive oil and almonds for a delicious green beans almondine recipe.
Try blanching other veggies – broccoli, sugar snap peas, and even kale. Switch up the flavors and save extras to toss in a salad for lunch the next day for cravable vegetables at your fingertips.
Green Beans Almondine Ingredients
- 3 cups haricot verts (or thin green beans)
- 1 tablespoon butter
- ½ cup almonds, toasted and chopped
- ½ teaspoon salt
- ½ teaspoon pepper
- juice of ½ lemon
Green Beans Almondine Directions
- To blanch the green beans: bring a large pot of salted water to a boil.
- Prepare an ice bath by combining cold water with several ice cubes in a large bowl.
- Lower about 3 cups stemmed green beans into boiling water and cook about 3 minutes. You want the green beans to stay vibrant but to bend slightly in the middle. When this happens, remove all green bean from the water and move to an ice bath immediately.
- Drain green beans once they are cool. Note: the blanched green beans will keep for up to two days in the fridge; simply proceed to step 5 when you are ready to serve the green beans. Cooled green beans (or other blanched veggies) could be served as part of a crudité – arrange on a platter with your favorite dip – think hummus or romesco sauce.
- Meanwhile in a medium saute pan, melt 1 tablespoon of butter.
- Add almonds, drained green beans, salt, pepper and lemon juice.
- Toss to combine and heat through. Serve immediately.
About Loni & Leah:
Click here for more recipes by Loni and Leah!
Loni has a culinary certificate from the Cambridge School of Culinary Arts, as well as a B.S. in Nutrition from Boston University. When she isn’t cooking with Leah, she is changing the lives of young cooks at Future Chefs and Beaver Country Day Camp.
Leah is a graduate student of Boston University, working on her M.S. in Dietetics with the Dietetic Internship. In addition to training for the Boston Marathon, she is also teaching fitness classes at the Cambridge Athletic Club.
How did Loni and Leah meet? Loni and Leah volunteered together in a six-week Cooking Matters class. They connected right away over delicious food and pink wine. They currently teach a series of healthy cooking classes at the Boston Center for Adult Education, which have been featured in the Boston Globe’s “Weekend to Do List.” You can find their recipes on the Boston Center for Adult Education’s blog and in the American Dietetic Association’s Eat Right Newsletter.
Want more in Cambridge? You can catch us at the Boston Center for Adult Education all year long!
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