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Easy Spring Green Bean Almondine with Crispy Shallots

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This quick and easy green bean almondine features crisp-tender beans, nutty browned butter, and shatteringly crispy shallots. It’s the perfect last-minute side dish for spring gatherings that looks and tastes like you spent all day cooking.

Ingredients

Scale
  • 1 lb (450g) fresh green beans, trimmed
  • 2–3 large shallots, thinly sliced into rings
  • 3 tbsp (42g) unsalted butter
  • 1/3 cup (40g) slivered almonds
  • 1/2 cup (120ml) neutral oil (avocado, grapeseed, or canola), for frying shallots
  • Salt and freshly ground black pepper, to taste
  • 1 tsp lemon juice (optional)

Instructions

  1. Prep the Green Beans: Rinse the beans and trim off the tough stem ends. Pat them dry with a clean kitchen towel.
  2. Blanch the Beans: Bring a large pot of generously salted water to a rolling boil. Add the green beans and cook for 2-3 minutes, until they are bright green and crisp-tender. Do not overcook.
  3. Shock the Beans: Using a slotted spoon or spider, immediately transfer the beans to a large bowl of ice water. Let them sit for at least 2 minutes, then drain well and pat completely dry with paper towels.
  4. Fry the Crispy Shallots: While the beans are chilling, heat about 1/2 inch of neutral oil in a small saucepan over medium heat. Add the sliced shallots. Cook, stirring occasionally, for 5-7 minutes, until they are a deep golden brown. Use a slotted spoon to transfer them to a paper-towel-lined plate. Season immediately with a pinch of salt.
  5. Toast the Almonds: In a large skillet, melt the butter over medium heat. Add the slivered almonds and cook, stirring constantly, for 2-3 minutes, until the almonds are fragrant and golden brown, and the butter has turned a light brown color and smells nutty.
  6. Finish the Beans: Add the blanched and dried green beans to the skillet with the browned butter and almonds. Toss to coat everything evenly. Cook for 1-2 minutes, just until the beans are heated through. Season generously with salt and a few cracks of black pepper.
  7. Serve: Transfer the green beans to a serving platter. Sprinkle the crispy shallots generously over the top. If desired, finish with a tiny squeeze of fresh lemon juice. Serve immediately.

Notes

For the best texture, blanch the beans just until crisp-tender and immediately shock them in ice water to lock in the bright green color. Fry the shallots low and slow to achieve shatteringly crisp results. Brown the butter carefully—it can go from perfect to burnt in seconds. The dish is best served immediately, but the crispy shallots can be made up to 3 days ahead and stored in an airtight container at room temperature.

Nutrition

Keywords: green bean almondine, crispy shallots, spring side dish, easy green beans, quick side dish, vegetarian, gluten-free

Find it online: https://dahliadishes.com/easy-spring-green-bean-almondine-with-crispy-shallots/