Green Beans with Almond Brown Butter
Serves: 4 to 6
Hands On Time: 30 minutes
Total Time: 30 minutes
1 pound green beans, trimmed
6 tablespoons unsalted butter
1 clove garlic, peeled and smashed
3/4 cup sliced almonds
Zest and juice of 1 lemon
Bring a large pot of water to a boil. When the water reaches a boil, add 1/2 cup of the salt and return to a boil. Fill a large bowl with ice water.
Working in batches, add the green beans to boiling water, making sure the water remains at a boil the entire time. If the water stops boiling, you’ve added too many beans. Cook until beans are just tender and no longer crunchy, 3 to 4 minutes.
Transfer to the ice bath to stop the cooking process. Repeat with the remaining green beans. Transfer the blanced beans to a colander to remove any excess water.
Melt the butter in a large skillet over medium heat. When the butter is foamy, add the garlic and cook until fragrant, about 3 minutes. Remove the garlic clove. Add the almonds and cook, stirring occasionally, until the almonds are lightly toasted on both sides and the butter has turned golden brown and nutty, about 5 minutes. Stir in the green beans and continue to cook, stirring, until the beans are heated through.
Add the lemon juice and zest, season to taste with salt, and serve hot.
About the recipe
The freshness of green beans works beautifully against the nutty almond brown butter. The dish gains complexity by toasting the almonds in the same butter in which the green beans are reheated.
Take the time to properly follow all the steps for blanching green beans. Avoid overcrowding the pot to ensure that the beans maintain their vibrant green color. Perfectly cooked green beans will have a good bite, but no discernible crunch.