In a traditional recipe, they’d be sautéed in butter, but I love their crisp texture and nutty flavor when they’re toasted on their own. I cook them in a dry skillet until they’re fragrant and beginning to brown. Tip: If you’re making this recipe for a holiday meal and you want to get ahead, you can blanch the beans up to a day in advance! Then, drain them, and spread them on a kitchen towel to dry. Transfer them to an ice bath to stop the cooking process. Cook the green beans in a large pot of salted boiling water for 2 minutes, until they’re crisp-tender and bright green. Here’s what you need to do:įirst, blanch the green beans. Like I said, green beans almondine couldn’t be simpler to make. And salt and pepper – To make all the flavors pop!įind the complete recipe with measurements below.Fresh lemon juice – Its bright flavor balances this simple recipe.It adds a nice richness that ties the whole dish together. Extra-virgin olive oil – For sautéing the shallot and green beans.Shallot and garlic – For savory depth of flavor.Sliced almonds – Their nutty crunch contrasts perfectly with the grassy, tender green beans.Fresh green beans, of course! French haricots verts are best here, as they’re more tender than other varieties of string beans.To make this green beans almondine recipe, you only need a few basic ingredients: It’s remarkably simple and absolutely delicious. Though it sounds fancy, this classic French side dish is really just green beans topped with sliced almonds. These taste best within a few hours of being made.If you’re not one for green bean casserole, add this glossy green bean recipe to your Thanksgiving menu instead! It’s my twist on green beans almondine, or amandine in French. Transfer the finished "chips" to a plate, season to taste with a little salt and pepper, and serve at room temperature.(Note that some rings may be ready to remove at 30 minutes, others may take up to 60 minutes or longerjust remove them as they are done.) Bake, stirring occasionally, until golden brown and crisp. Distribute the leek rings onto the prepared baking tray, and toss to coat with the oil.Drain thoroughly, then pat dry with a clean kitchen towel or paper towels. With your hands or a large slotted spoon, lift the leek rings out of the water and transfer them to a colander in the sink. Use your fingers and thumb to separate the slices into rings, then swish the pieces around vigorously to remove any sand or grit that might be hiding between the layers. (You'll want the white and pale green portions only.) Use a very sharp knife to cut the leek into 1/4-inch slices, then transfer them to a large bowl of cold water. Slice off about 1/4-inch from the root end as well. ![]() Remove and discard the dark green leaves from the leeks.Line a large baking try with foil and coat with the oil. Serve hot, warm, or at room temperature, sprinkled with Leek Chips, if desired.Ģ medium-sized leeks (1 1/2-inch diameter) Add the green beans, turning them with tongs until they become completely coated (or at least well mingled) with the almonds. Return the pan of almonds to the stove over medium-low heat.(This is imprecise.) Dump the green beans into a colander in the sink, and drain thoroughly. Simmer for 3 to 5 minutes, or until the beans turn bright green and shiny, and are beginning to become tender. Meanwhile, when the water from Step 1 boils, turn the heat down to low, and add the green beans.(Be careful not to let any of it burn.) Set aside. ![]() During the last couple of minutes, stir in the garlic. ![]() Turn the heat down to low, add the almonds, and cook, stirring frequently, for about 5 to 8 minutes, or until the almonds give off a toasty aroma. After about a minute, add the olive oil or melt in the butter, and swirl to coat the pan. In the meantime, place a large, deep skillet over medium heat.Put up a large saucepan of water to boil.
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