Ina Garten Green Beans Almondine

I always thought green beans were more obligation than inspiration. Steamed, soggy, forgettable. But then I tried them Ina’s way—crisp-tender, golden with toasted almonds, brightened with lemon—and it completely changed the category for me.

Here’s how a five-ingredient side dish became one of my weeknight go-tos.

What Surprised Me

This dish isn’t just a side—it’s a textural masterclass. The crunch of the almonds against just-blanched haricots verts, the pop of lemon juice, and the gentle allium base from shallots and garlic… it’s elegant, and fast.

• Shocking the beans in ice water locks in their snap and color.
• Toasting almonds dry gives a rich, nutty aroma without greasiness.
• Shallots and lemon keep the flavor balanced—never heavy.

My Ingredient Notes

• Haricots verts (12 oz) – Slimmer and more tender than regular green beans. Worth seeking out.
• Sliced almonds (2 Tbsp) – Toast in a dry skillet for the best flavor. Don’t skip this step.
• Shallot (1, thinly sliced) – Milder than onion. Adds a little depth without overwhelming.
• Garlic (1 clove, grated) – I use a microplane. It melts into the oil.
• Lemon juice (½ Tbsp) – Just enough to cut through and brighten.
• Olive oil (1 Tbsp, extra virgin) – You want something fruity and smooth, not bitter.
• Sea salt + black pepper – Season generously, especially after blanching.

Custom Tweaks I Tested

• Hazelnuts instead of almonds – Deeper flavor, works beautifully.
• Added a pinch of chili flakes – Adds heat without distracting.
• Used Meyer lemon once – Slightly sweeter, more floral. A subtle shift, but lovely.

Fixes That Mattered

What Went Wrong	Why It Happens	How to Fix It
Beans too soft	Overcooked during blanching	Set a timer for exactly 2 minutes
Garlic burned	Added too early to hot pan	Stir it in off heat at the very end
Almonds lacked flavor	Didn’t toast them long enough	Use medium heat and watch carefully

How to Make Ina Garten’s Green Beans Almondine

1. Blanch the green beans.
   Boil salted water. Drop in green beans for 2 minutes. Immediately transfer to ice water to stop cooking. Drain and pat dry.
2. Toast the almonds.
   In a dry skillet over medium heat, toast sliced almonds 2–3 minutes until golden. Set aside.
3. Sauté aromatics.
   Heat olive oil in the skillet. Add shallots and ½ tsp salt. Cook 2 minutes until soft.
4. Add green beans.
   Toss into the pan and cook 2–4 minutes, stirring often.
5. Finish the dish.
   Off heat, stir in grated garlic and lemon juice. Season with salt and pepper. Transfer to serving dish and top with almonds.

Tiny Habits, Better Results

• I always dry the green beans fully—they sauté better and don’t steam.
• I keep a small bowl of toasted almonds in the freezer—makes this even quicker on busy nights.
• Adding garlic off the heat keeps it fragrant and prevents bitterness.

Next-Day Tips

• Fridge: Keeps for up to 3 days in an airtight container.
• Freezer: Texture softens, but still good. Freeze for up to 1 month.
• Reheat: Best on stovetop with a splash of olive oil or water to refresh.

Common “What Ifs”

Can I make this ahead of time?
Yes. Blanch and chill the beans, toast almonds, and prep aromatics. Sauté everything together just before serving.

Do I need to use haricots verts?
No, but regular green beans should be trimmed and may need an extra minute of blanching.

Can I skip the lemon juice?
I wouldn’t. That little hit of acid is what pulls it all together.

Try More Recipes:

• Ina Garten Black Eyed Peas Recipe
• Ina Garten Sweet Potato Casserole
• Ina Garten Creamed Spinach Recipe