This classic green beans almondine recipe is so elegant and easy to prepare, that no one will know it’s keto!
Fresh green beans and toasted almonds are lightly sauteed in garlic butter and served with a squeeze of lemon. Perfection!
This show-stopping side will be the hit of the meal this holiday season.
Delish Side Dish!
- This recipe for green bean almondine (AKA ‘amandine’) lightly blanches green beans to preserve their vibrant color and keeps them tender-sweet!
- Easy to make ahead and budget-friendly, green beans almondine makes a popular crowd favorite any time of the year!
- Easy ingredients and simple prep make this dish a chef’s go-to when time is short!
Just 5 ingredients!
Green Beans – Choose fresh green beans that are free of cracks, discolorations, or soft spots. Frozen green beans should be fully thawed and canned green beans should be drained and rinsed. If using frozen or canned, there is no need to blanch them but take a moment to pat them dry with a clean paper towel so they saute crispier!
Variations – Anything goes with green beans! Cook bacon pieces until crisp and drain and crumble the bacon. Use leftover bacon grease in place of butter in Step 5. Or, add a splash of balsamic vinegar in Step 5 and let it caramelize over the green beans, making them extra savory. Or sprinkle a little bit of parmesan cheese over the finished green beans, if desired.
How to Make Green Bean Almondine
This recipe is so elegant but deceptively easy to make!
- Blanch green beans in a large pot of water (as per the recipe below).
- Transfer them to a bowl of ice water to stop the cooking process. (This keeps the green beans crisp).
- Lightly toast the almonds in a dry saute pan and then add the butter and the green beans.
- Toss the green beans and almonds until heated through.
- Remove from heat, squeeze fresh lemon juice over the top, and season with salt and pepper.
Green beans almondine is the perfect side dish with roasted chicken, strip steaks, a juicy pork loin, or a beautiful garnish on top of a moist and tender salmon. Or try it with oven roasted turkey, keto cauliflower stuffing, and this tangy keto cranberry sauce for a holiday feast! Top it all off with a piece of keto pumpkin pie for the perfect dessert!
How to Store Leftovers
Keep green beans almondine in a covered container in the fridge for up to 3 days. Reheat them in the microwave or on the stovetop and serve with a fresh squeeze of lemon and some salt and pepper. Freeze portions in zippered bags for up to one month. Add leftovers to a stir fry, or a Denver omelet, or add them to a beefy soup.
Did you make this Green Beans Almondine recipe? Be sure to leave a comment and rating below!
Green Beans Almondine
- 1 pound green beans
- ¼ cup sliced almonds
- 1 tablespoon butter
- 2 cloves garlic minced
- ½ a lemon
- salt & pepper to taste
- Trim tips off green beans. Prepare an ice water bath.
- Bring a large pot of salted water to boil. Add beans to the pot and cook for 3 minutes or until bright green and tender-crisp. *see note below
- Remove the cooked green beans from the pot and promptly transfer them to the ice water bath.
- In a large pan over medium heat, lightly toast the almonds, stirring frequently.
- Add drained beans, butter, and garlic to the pan and cook for 2-3 minutes or until heated through.
- Take the pan off the heat, squeeze fresh lemon juice overtop and season to taste with salt and pepper.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
©Easy Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.