Indulge | Jan. 2025
GREEN BEANS ALMONDINE
By Monica Kass Rogers
WORDS AND PHOTOGRAPHY BY MONICA KASS ROGERS
Gathering a bundle of fresh green beans the other day, the bright scent wafted up and I thought, “Green. That scent is the color green.” And there’s a reason for that. Studies in neuroscience have shown that cross modal associations in our brains link visuals with the sense of smell and affect our perception of colors. But whether your brain luxuriates in fresh green associations when you see a green bean or not, your tastebuds will love this recipe.
This classic French preparation combines green beans blanched in salted water to squeaky doneness, with butter-browned shallots, garlic, and slivered almonds. A spritz of lemon and sprinkle of zest is the bright finish. Note: While past literature may have warned you off boiling veg, the quick blanch in salted water ensures the beans will keep their color and nicely seasons them inside and out.
SERVES 4 TO 6
INGREDIENTS
- 1 lb fresh green beans or slim French haricot verts
- 1/4 cup salt for boiling water
- 2 Tbsp unsalted butter
- 1/3 cup untoasted sliced almonds
- 2 shallots, thinly sliced OR substitute one small very thinly sliced yellow onion
- 1 large or 2 small garlic cloves, very finely minced to make 2 tsp
- Zest and 2 tsp juice from one fresh lemon
- Salt and pepper to taste
METHOD
PREP VEGETABLES Snip off and discard stem ends of beans. Set beans aside. Peel and discard skins from shallots. Thinly slice shallots. Set aside. Finely mince 1 large or 2 small garlic clove(s) to make two teaspoons.
READY BOILING WATER Place 4 quarts of water in a large pot over high heat. Add 1/4 cup salt.
COOK SHALLOTS & GARLIC While the water heats up, in a skillet over medium heat, melt 2 Tbsp butter. Add sliced shallots and cook for 2 minutes until softened. Add minced garlic and cook another 2 minutes until shallots are translucent and golden. Scoop shallot garlic mixture into a small bowl, leaving melted butter in pan. Add almonds and brown in butter, stirring until toasted and golden. Stir shallots and garlic back into the skillet. Remove from heat.
BLANCH GREEN BEANS When water has come to a rolling boil, add green beans and blanch for four minutes until green beans are cooked al dente, and squeak when you bite them. Pour green beans into a colander. Add green beans into the skillet with the shallots, garlic, and almond. Turn heat to medium and briefly sauté until beans are tender. Add lemon juice and zest. Season to taste with salt and pepper. Arrange on a serving platter and serve immediately.
