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Zesty Green Bean Almondine with Lemon and Thyme

Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Course Side Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 lb fresh green beans, trimmed , preferably thin haricots verts 450 g
  • 3 Tbsp unsalted butter or 2 Tbsp extra-virgin olive oil 42 g; 30 ml
  • 1/3 cup sliced almonds , plus extra for garnish 35 g
  • 1 small shallot, finely minced about 1/4 cup / 30 g
  • 2 garlic cloves, minced 6 g
  • 1 tsp fresh thyme leaves, chopped or 1/4 tsp dried thyme 1 g
  • Zest of 1 lemon about 1 tsp / 2 g
  • 2 Tbsp fresh lemon juice 30 ml
  • 3/4 tsp kosher salt , divided 4–5 g
  • 1/4 tsp freshly ground black pepper 0.5 g
  • Pinch red pepper flakes optional
  • Almonds → toasted pecans or hazelnuts
  • Butter → ghee or all olive oil dairy-free
  • Shallot → 2 Tbsp finely chopped red onion
  • Thyme → rosemary , chives, or parsley to finish use half
  • Extra toasted almonds, fresh thyme, and a light sprinkle of lemon zest

Instructions
 

  • Blanch the beans: Bring a large pot of water to a rolling boil and season with 2 tsp kosher salt (from the divided amount). Add green beans; cook 2–3 minutes until vivid green and crisp-tender.
  • Shock: Transfer beans to an ice bath to stop cooking. Drain well and pat dry. (You can do this up to 24 hours ahead; refrigerate in a towel-lined container.)
  • Toast the almonds: In a large dry skillet over medium heat, toast almonds 2–3 minutes, stirring, until golden and fragrant. Transfer to a bowl.
  • Sauté aromatics: Add butter (or olive oil) to the skillet. When melted and foamy, add shallot and a pinch of salt; cook 1–2 minutes until translucent. Stir in garlic and thyme; cook 30 seconds until fragrant.
  • Glaze the beans: Add blanched beans to the skillet; toss 2–3 minutes to warm through. Sprinkle with remaining salt and pepper.
  • Brighten: Remove from heat. Stir in lemon zest and lemon juice (and red pepper flakes if using). Taste and adjust—more salt, pepper, or lemon as you like.
  • Serve: Fold in most of the toasted almonds, transfer to a platter, and scatter remaining almonds and a pinch of fresh thyme on top.