A fancy name for a simple side dish: Green bean almondine
Green bean almondine – it sounds so fancy, and it’s fun to say! This dish hails from France, where the culinary masters themselves call it haricots verts amandine. I don’t know about you, but when it comes to good food, I’m always going to trust France.While a green bean almondine recipe sounds like something you might order at a classy bistro, it’s just green beans with slivered almonds. Something so simple as adding a little crunch and nutty flavor makes this green bean almondine worth reaching for.
How to make green bean almondine
Don’t you love it when something so good is so simple? You don’t need to put too much effort into this delicious side dish. This is how it’s done:
They’re so easy to whip up, without being boring. They’re nourishing, but the buttery almonds makes them seem like a treat. But what I really love about them is how harmonious they are. They pair beautifully with SO many dishes, so you can keep this recipe up your sleeve and serve them with anything.
And when I say anything, I mean any of your favorite mains. The light, buttery crunch of almonds and the bright citrus from the lemon make it perfectly agreeable to pair with main dishes from lemon pepper fish to pork chops or with steak. It brings a nourishing touch and added texture, to cozy dishes like lasagna or an autumn curry. Plus, it’s a refreshing option if you’re looking for a lighter alternative to a green bean casserole for Thanksgiving. This green bean almondine recipe is so simple, you’ll be doing it on autopilot after one or two times, but even the most simple dishes can be made better with a few pro tips up your sleeve. Keep these five green beans with almond tips in mind:
Asian dishes: Add a touch of minced ginger alongside the garlic to create a low-effort, flavorful side with Asian flair. Mediterranean touch: When serving up some Mediterranean dishes for my main, I simply crumble feta over my beans for a tangy, salty contrast to the rich butter. OR, I’ll add a drizzle of balsamic glaze over top – both are delicious! Citrus-infused: Swap or add orange zest to brighten the dish, perfect for cutting through heavier mains like pork chops. Add a shallot: For savory depth, sauté thinly sliced shallot with the garlic. Cheesy beans: Sprinkle some parmesan cheese over them as you finish cooking a cheesy take. I like doing this when I serve lasagna or other pasta dishes, or roasted chicken. Nut swap: If you have another nut on hand, you can always swap them out. I love using pine nuts, too. Spice it up: Add a pinch of red pepper flakes or cayenne for a spicy kick! I like doing this when I’m serving a main meal that’s not spicy, but is complemented by spice, like my honey garlic chicken wings. Amp up the garlic: Love garlic? Me too! Add some additional cloves for extra garlicky flavor. Savory addition: Sprinkle over some cooked, crispy bacon for a salty, meaty addition.
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal!
