Green Beans Amandine
Green Beans Amandine
© Chef Laura Bonicelli
Crisp green beans sautéed until just tender, then tossed with golden almonds, garlic, and a splash of white wine. This classic French preparation transforms humble vegetables into something elegant enough for company yet simple enough for weeknight dinners.
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
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.
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Chef's Notes
"Chef Laura Bonicelli"