Print

Easy Kid-Approved Green Bean Almondine with Crispy Shallots

green bean almondine - featured image
Print Recipe

This quick and easy green bean almondine features tender green beans, toasted almonds, and crispy shallots. It’s a budget-friendly, kid-approved side dish that comes together in about 20 minutes.

Ingredients

Scale
  • 1 pound (450g) fresh or frozen green beans, trimmed
  • 2 large shallots, thinly sliced into rings (about 1 cup)
  • 1/3 cup (40g) slivered almonds
  • 2 tablespoons (28g) unsalted butter
  • 2 tablespoons (30ml) extra-virgin olive oil
  • 1/2 teaspoon kosher salt, plus more for shallots
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon (15ml) fresh lemon juice (about half a lemon)
  • Optional: a pinch of red pepper flakes

Instructions

  1. Prep the Green Beans: If using fresh green beans, wash and trim stem ends. If using frozen, no need to thaw. Place beans in a microwave-safe bowl with 2 tablespoons water. Cover and microwave on high for 3-4 minutes until bright green and tender-crisp. Drain and set aside.
  2. Slice the Shallots: Peel shallots and slice crosswise into thin rings, about 1/8-inch thick.
  3. Toast the Almonds: In a large skillet over medium heat, add slivered almonds. Cook, stirring frequently, for 2-3 minutes until golden brown and fragrant. Transfer to a small bowl and set aside.
  4. Fry the Shallots: In the same skillet, add olive oil and heat over medium-high heat until shimmering. Add shallots in a single layer (work in batches if needed). Cook for 3-4 minutes, stirring occasionally, until golden brown and crispy. Transfer to a paper towel-lined plate and sprinkle with salt while warm.
  5. Combine Everything: Drain oil from skillet (leave about 1 tablespoon). Reduce heat to medium. Add butter and let melt. Add steamed green beans, toasted almonds, salt, and pepper. Toss with tongs for 2-3 minutes until well coated and heated through.
  6. Finish with Lemon: Remove from heat. Drizzle lemon juice over beans and toss. Taste and adjust seasoning.
  7. Top with Shallots: Transfer to a serving platter. Sprinkle crispy shallots on top. Serve immediately.

Notes

Don’t overcook the beans; they should be tender-crisp. Dry shallots thoroughly before frying to ensure crispiness. Watch almonds closely as they burn quickly. Work in batches for shallots to avoid steaming. Leftovers keep in the fridge for up to 3 days; reheat in a skillet with a splash of water.

Nutrition

Keywords: green bean almondine, crispy shallots, kid-friendly, quick side dish, easy vegetable recipe

Find it online: https://goldensimmer.com/easy-kid-approved-green-bean-almondine-with-crispy-shallots/