Green Beans with Browned Butter and Almonds
Lemon zest, shallots, and red pepper flakes—as well as fragrant toasted almonds—give classic green beans amandine a bold update with plenty of texture. The browned butter amplifies the nuttiness of the almonds, adds a touch of richness, and ties everything together.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/3 cup (3 oz) slivered almonds (or substitute chopped walnuts or chopped hazelnuts)
- 3 tablespoons (1 1/2 oz) salted butter
- 3 medium (3 oz) shallots (peeled and sliced into thin rings)
- 1/4 to 1/2 teaspoon red pepper flakes
- 1 cup water
- Kosher salt and freshly ground black pepper
- 2 pounds green beans (trimmed)
- 1 teaspoon grated lemon zest (plus 2 tablespoons lemon juice (from 1 lemon), preferably organic)
- Chopped fresh chives (for garnish (optional))
- Toasted walnut oil (for serving (optional))
Instructions
- 1
In a large Dutch oven over medium, toast the almonds, stirring occasionally, until lightly browned and fragrant, 5 to 6 minutes. Dump about half of the almonds into a small bowl and reserve for garnish.
- 2
Add the butter to the remaining almonds in the Dutch oven. When melted, add the shallots and pepper flakes, then increase to medium-high and cook, stirring occasionally, until the shallots are lightly browned, 2 to 3 minutes.
- 3
Add 1 cup water, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, then bring to a boil. Stir in the beans, cover, and cook, stirring occasionally, until tender-crisp, 4 to 6 minutes.
- 4
Uncover and cook, stirring occasionally, until the moisture evaporates and the beans begin to sizzle, 5 to 7 minutes.
- 5
Remove from the heat, stir in the lemon zest and juice, then taste and season with salt and pepper. Move to a serving dish and sprinkle with the reserved almonds. Garnish with chopped fresh chives and/or a drizzle of toasted walnut oil, if desired.