Vegan Amandine: Garlicky Green Beans with Almonds

Method

1. This classic vegan amandine transforms simple green beans and garlic into an elegant side dish. By blanching the beans before sautéing them with lemon, you achieve a perfect texture. Toasted almonds add a delightful crunch, making this a sophisticated addition to any vegan menu or holiday feast.

   Step 1. Bring a large pot of heavily salted water to a boil. Prepare a large bowl with ice and cold water. Blanching the green beans in boiling water for 3 minutes before shocking them in ice water is essential because it partially cooks the beans while locking in a vibrant green color and a crisp-tender texture that won't turn mushy in the pan.

2. Place the sliced almonds in a wide, dry skillet over medium heat. Toasting the almonds for 3 to 5 minutes until golden brown and fragrant is vital as it releases their natural oils and transforms their texture from waxy to brittle and crunchy.

3. Remove the almonds from the skillet and set aside. In the same skillet, add the extra virgin olive oil and sliced garlic. Cook over medium-low heat for 2 minutes until the garlic is soft and pale gold. Infusing the oil at a low temperature prevents the garlic from becoming bitter and ensures the flavor is evenly distributed across the beans.

4. Drain the blanched green beans and pat them thoroughly dry. Add the beans to the skillet with the garlic oil. Increase the heat to medium and toss for 2 to 3 minutes to heat through.

5. Remove from heat and stir in the toasted almonds, lemon juice, lemon zest, and red pepper flakes. Season with kosher salt and fresh black pepper to taste. Serve immediately while the almonds are at their crispiest.

Notes

Questions