Green Beans Amandine
Green Beans Amandine is one of my favorite side dishes. The acidic quality of the wine and lemon bring out the flavor of the beans without discoloring them. Don't forget the Italian parsley, it adds a fresh and bright finish to the dish.
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
4 servings
Ingredients
- 1 poundgreen beans -- stemmed
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- 1 tablespoonextra-virgin olive oil
- 1 clovegarlic (minced )
- 1 shallot -- minced
- 1/4 cupdry white wine
- 1 tablespoonlemon juice
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- 1/3 cuptoasted almonds
- 2 teaspoonslemon zest
- 2 tablespoonschopped Italian parsley
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Bring a large pot of water to a boil. Add the green beans and blanch until just tender. Remove to paper towels to drain and dry thoroughly.
- 2
Heat the olive oil in a medium saucepan over medium heat. Add in the garlic and shallot. SautÈ, stirring for until clear. Do not brown. Increase the heat to medium-high and pour in the wine and lemon juice. Cook the wine and juice entirely off. Stir in the green beans, toasted almonds, and lemon zest. Remove from the heat; season with salt and pepper. Toss with the Italian parsley and serve.
Chef's Notes
"Chef Laura Bonicelli"