Haricots Verts Amandine
Tender French green beans blanched until bright and crisp, then tossed in brown butter with toasted slivered almonds and a squeeze of lemon. A classic French side dish that comes together in minutes.
Ingredients
- 1 lb haricots verts or thin green beans, trimmed
- 4 tbsp unsalted butter
- 1/4 cup slivered almonds
- 2 tsp fresh lemon juice
- 1/2 tsp lemon zest
- 1 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
Instructions
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1
Bring a large pot of salted water to a boil. Add 1 lb trimmed haricots verts or thin green beans and blanch for 2 to 3 minutes until bright green and just tender-crisp.
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2
Drain and transfer immediately to a bowl of ice water to stop the cooking. Drain again and pat dry.
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3
In a large skillet over medium heat, melt 4 tbsp unsalted butter and let it cook, swirling occasionally, until it turns golden brown and smells nutty, about 3 to 4 minutes.
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4
Add 1/4 cup slivered almonds to the brown butter and stir for 1 minute until lightly toasted and golden.
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5
Add the blanched haricots verts or thin green beans to the skillet and toss to coat in the butter and almonds. Cook for 1 to 2 minutes to heat through.
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6
Remove from heat. Add 2 tsp fresh lemon juice, 1/2 tsp lemon zest, and season with 1 tsp kosher salt and 1/4 tsp freshly ground black pepper. Toss well and transfer to a serving platter.