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5 from 1 vote

Lemon Dijon Green Beans Almondine

Lemon Dijon Green Beans Almondine is super easy and has tons of flavor! How can you go wrong with butter (and maybe browning it a little?) and lemon and Dijon? You can even make this ahead of time if you plan to serve it for Thanksgiving dinner. 
Prep Time10 minutes
Cook Time6 minutes
Total Time16 minutes
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 182kcal
Author: The Food Charlatan

Ingredients

  • 1 pound green beans fresh, trimmed
  • water and salt for blanching
  • ice bath
  • 1/4 cup salted butter (half stick)
  • 1 tablespoon Dijon mustard
  • 1 clove garlic smashed and minced
  • 1 lemon Lemon Zest
  • 1/2 lemon Lemon Juice or more to taste
  • 1/3 cup sliced almonds

Instructions

  • Heat a large pot of at least 2 quarts of water to a boil over high heat. Add 2 teaspoons salt (Taste it. It should taste like seawater.)
  • Wash and trim green beans. (Cut off the ends with the little stems) When the water is at a rolling boil, add the green beans and cover with a lid.
  • If you are making these ahead of time: boil for 3 to 4 minutes, until crisp tender. While it boils, fill a large bowl with ice water. Drain the beans and transfer to the ice bath. When the green beans are no longer warm to the touch, drain them again. Lay out the beans on paper towels and pat dry. Wrap the beans in dry paper towels, place in a large tupperware or ziplock, and store in the fridge for up to 2 days.
  • If you intend to serve the beans right away: boil covered for 5-6 minutes, until crisp tender. Drain the water and add the beans to an ice bath, but only for 30 seconds or so. Drain them and put them in a serving bowl or platter. Add a little salt and pepper to taste, then keep warm (I set mine in the microwave. Not on.)
  • While the beans are cooking, heat a medium saucepan over medium heat.
  • Melt the butter over medium heat. If you like, you can let the butter cook long enough for it to get brown and nutty. (That's what I did.)
  • Zest the lemon, then juice and set aside.
  • When the butter is melted and/or browned, add the Dijon mustard and garlic. Add the almonds and stir for about 1 minute. Add the lemon juice.
  • Turn off the heat and sprinkle with lemon zest.
  • If your beans have cooled, add them to the pan to warm them up, otherwise you can drizzle the butter and almond mixture over the beans on a serving platter and toss before serving.
  • (If you blanched the green beans ahead of time, add to the pan with the butter and toss until warmed though.)

Nutrition

Serving: 1g | Calories: 182kcal | Carbohydrates: 13g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 31mg | Potassium: 267mg | Fiber: 6g | Sugar: 5g | Vitamin A: 937IU | Vitamin C: 45mg | Calcium: 84mg | Iron: 1mg