Garlic Green Beans with Toasted Almonds is one of those side dishes that bridges the gap between everyday meals and special holiday dinners.
It’s simple enough to throw together on a busy weeknight, yet elegant enough to serve alongside a Thanksgiving turkey, Christmas roast or Easter ham.
I’ve been making green beans this way for years. Once I discovered how blanching the green beans before sautéing, gives them an irresistible crisp-tender bite, I’ve never turned back.
Serve sautéed garlic green beans alongside these 10-minute pan-seared chicken tenders for a quick, nutritious dinner.
Why You’ll Love this Garlic Green Beans Recipe
Perfect for any occasion: Quick enough for weeknights but sophisticated enough for holiday gatherings.
Simple, budget-friendly ingredients: An affordable side dish that you can make with all whole-food ingredients. For convenience you can get sliced almonds, but to keep the budget in check you can get a handful of bulk almonds and slice them yourself.
Better than canned green bean side dishes: This dish is a major upgrade from the typical canned green beans topped with fried onions. The crisp-tender green beans with garlic and almonds is fresh and vibrant without a processed-food taste.
Garlic Green Beans with Almonds Recipe
Ingredients Needed
- green beans
- garlic cloves
- almonds (sliced or slivered)
- butter
- olive oil
- salt
Ingredients Shopping Guide
Green Beans: Look for fresh, firm green beans that are vibrant in color without any wrinkles or brown spots. They should snap easily when bent, indicating freshness.
Garlic: Fresh garlic gives the best flavor. Pre-minced jarred garlic isn’t the same and will burn easily when sautéing.
Almonds: Get raw, unsalted sliced or slivered almonds. If you’re looking to save money, buy whole almonds and slice them yourself with a sharp knife.
Butter: Use unsalted butter to control the saltiness of the dish. If using salted butter, adjust the added salt in the recipe.
Butter adds a rich flavor to this dish, but you can skip it and use double the olive oil, if preferred.
Olive Oil: A good-quality extra virgin olive oil adds a subtle fruitiness and depth to the dish. Regular olive oil isn’t the same, so be sure to get a first cold-pressed EVOO.
Instructions
- Trim green beans: Remove any stems off the green beans. Trim ends, if desired (this isn’t necessary).
- Blanche green beans: Bring a large pot of salted water to a boil. Add the green beans and cook for 2-4 minutes, just until they turn a vibrant green and begin to soften slightly. (I go the full 4 minutes.) Drain green beans, then transfer to a bowl of ice water to stop the cooking process. Drain and set aside. (If blanching up to a day in advance, pat them dry and store in refrigerator.)
- Sauté: Heat butter and olive oil in a large sauté pan over medium heat. Add almonds and lightly toast for a minute or less. Stir constantly to avoid burning. Add minced garlic (that you minced with a knife) and blanched green beans to pan. Sauté for about 2 minutes to cook the garlic and heat the green beans through.
- Finish with almonds and salt: If you previously dry-toasted almonds ahead of time, add them to the skillet and stir to combine. Season with salt to taste.
Step 1: Trim the Green Beans
Line the beans up in bundles and trim the ends.
Step 2: Blanche the Green Beans
Step 3: Sauté the Green Beans, Garlic and Almonds
Recipe Notes
- Don’t skip blanching! It keeps the beans vibrant green and prevents them from becoming overly soft when sautéed.
- Watch the garlic closely. Garlic burns quickly, so stir constantly and reduce the heat or remove from heat if it starts to brown too fast.
- Toast the almonds for maximum flavor. You can lightly toast the almonds in butter before adding the remaining ingredients for a richer, more decadent taste. Alternatively, toast them in a dry pan first, then add them back at the end to maintain their crispness.
- For an elegant presentation, don’t trim the green bean ends. The tapered ends gives the dish a more refined look, perfect for holiday gatherings.
- Cut green beans into smaller pieces for easy eating. If serving this side dish for a family dinner with little ones, chopping the beans into bite-sized pieces makes them easier to handle.
Why Blanching the Green Beans Matters
Blanching is a simple step for making the best cooked green beans. By briefly boiling them and then shocking them in ice water, two things happen:
- Vibrant Color: The quick boil helps retain the bright green hue, keeping the beans visually appealing.
- Perfect Texture: Blanching softens the beans slightly while retaining their crisp-tender bite. In other words, it keeps them from becoming mushy when sautéed.
Why You Should Mince Garlic with a Knife Instead of Using a Garlic Press
When preparing garlic green beans, how you handle your garlic makes a big difference in flavor. Many people reach for a garlic press for convenience, but mincing garlic with a knife produces a better taste for delicate dishes like this one.
Garlic contains a compound called allicin which is responsible for its pungent taste.
When a garlic press crushes the cloves, more allicin is released. This is great for sauces and marinades, but for a simple side dish like sautéed green beans, it’s too overpowering.
By finely mincing or slicing the garlic with a knife instead, you release less allicin, resulting in a milder, more balanced garlic flavor.
Make-Ahead Tips for Holiday Prep
One of the best things about this garlic green beans with almonds recipe is that you can blanche the green beans and toast the almonds ahead of time.
With a little prep work, you’ll only need a few minutes to sauté everything when it’s time to serve, which is really helpful when juggling multiple holiday dishes.
- Blanch the green beans up to a day ahead: After blanching, drain them well and pat them dry, then store them in an airtight container in the refrigerator. When you’re ready to cook, simply toss them in the skillet with garlic and butter or olive oil to reheat.
- Toast the almonds: Dry-toast the almonds in a pan until light golden brown. This takes just a minute, so do not walk away. Cool completely and store in an airtight container at room temperature.
More Easy Vegetable Side Dishes
Sautéed Garlic Green Beans with Almonds
Garlic Green Beans with Almonds is a simple yet flavorful side dish made with fresh, crisp-tender green beans, sautéed garlic, and toasted almonds. Ready in under 20 minutes, this side is the perfect complement to roasted meats and works well for both everyday meals and holiday gatherings.
Ingredients
- 1 1/2 pounds green beans
- 4 cloves garlic, minced with knife
- 1/3 cup almonds
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
Instructions
- Trim green beans: Remove any stems off the green beans. Trim ends, if desired (this isn't necessary).
- Blanche green beans: Bring a large pot of salted water to a boil. Add the green beans and cook for 2-4 minutes, just until they turn a vibrant green and begin to soften slightly. (I go the full 4 minutes.) Drain green beans, then transfer to a bowl of ice water to stop the cooking process. Drain and set aside. (If blanching up to a day in advance, pat them dry and store in refrigerator.)
- Sauté: Heat butter and olive oil in a large sauté pan over medium heat. Add almonds and lightly toast for a minute or less. Stir constantly to avoid burning. Add minced garlic (that you minced with a knife) and blanched green beans to pan. Sauté for about 2 minutes to cook the garlic and heat the green beans through.
- Finish with almonds and salt: If you previously dry-toasted almonds ahead of time, add them to the skillet and stir to combine. Season with salt to taste.
Notes
- Don’t skip blanching! It keeps the beans vibrant green and prevents them from becoming overly soft when sautéed.
- Watch the garlic closely. Garlic burns quickly, so stir constantly and reduce the heat or remove from heat if it starts to brown too fast.
- Toast the almonds for maximum flavor. You can lightly toast the almonds in butter before adding the remaining ingredients for a richer taste. Alternatively, toast them in a dry pan first, then add them back at the end to maintain their crispness.
- For an elegant presentation, don't trim the green bean ends. The tapered ends are perfect for holiday gatherings.
- Cut green beans into smaller pieces for easy eating. If serving this side dish for a family dinner with little ones, chopping the beans into bite-sized pieces makes them easier to handle.