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Blistered Green Beans Almondine

A classic French side that comes together in just half an hour.

Rhoda Boone, Culinary Director

30 Minutes
4 - 6 Servings
  • Kosher salt
  • 1 pound green beans, trimmed
  • ¼ cup sliced almonds
  • 4-5 tablespoons extra-virgin olive oil, divided, plus more as needed
  • 2 medium shallots, thinly sliced
  • 1 lemon

    Fill a Stock Pot with water, bring to a boil over high heat, and season generously with salt (about 1 Tbsp.). Fill a large bowl with ice water. Add green beans to the boiling water and cook until bright green but still firm, 2–3 minutes. Drain and transfer to the ice water for 2 minutes. Drain again. Pat dry with kitchen towels or paper towels until completely dry. (This step can be completed 1 day in advance; chill in the fridge until ready to use).


    Heat a large Carbon Steel or Stainless Frying Pan over medium and add 3 Tbsp. oil. Add shallots and cook until just golden brown, about 4 minutes. Add almonds and cook, stirring, until lightly browned and toasted, 2 minutes more, reducing heat if necessary to prevent burning. Transfer to a paper towel-lined plate and set aside.


    Heat the same skillet over medium-high and add 1–2 more Tbsp. oil. Add the blanched green beans and season with salt. Cook, tossing frequently, until charred in spots and crisp-tender, 5–7 minutes. Transfer to a Serving Platter and top with shallot-almond mixture. Use a microplane to finely grate zest of half the lemon over top of beans. Slice lemon in half and squeeze the zested half over top. Slice remaining half lemon into wedges and serve alongside the green beans.