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Green Beans Almondine

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Green Beans Almondine is a versatile vegetable side dish. It is quick and simple enough to throw together on a busy weeknight but nice enough to serve to guests.


I’m always looking for ways to dress up vegetables. Actually, one of the first recipes I ever “invented”, back in high school, was a spicy sauce to put on steamed broccoli. Vegetables always seem more appetizing when they have some extra flavors added to them. Even if you love the taste of plain vegetables adding a unique flavor every once and while will keep things interesting.


Although I’m not sure if this recipe is representative of traditional Green Beans Almondine, I am pretty sure that you will enjoy it anyway. Cooked in a bit of butter with the subtle taste of shallots and topped off with some almonds, these green beans have a few delicious additions. And its all ready in just about 10 minutes!

Yup, I just mentioned butter up there as an ingredient, which is an unusual ingredient here on this blog. I’m really not sure what to make of butter. I feel like there are some many different schools of thought on what fats to use that I can’t keep track. Personally, I like butter in this recipe. Would olive oil be good? Yup! Margarine? I haven’t tried it, but I think it would work. I think some people would probably use coconut oil, but I haven’t gotten into that yet so I can’t speak to how I think that would work. What do you think about butter? I’m curious what other people use and why! Let me know.

So, there are my thoughts, or lack there of, on butter. Probably not quite what you expected to read on a post about green beans.


Green Beans Almondine

  • 1 lb green beans, cleaned and trimmed
  • 2 small shallots, minced
  • 2 cloves garlic, minced
  • 1/4c slivered almonds
  • 1 Tbs butter (or olive oil, margarine, etc – see post above)
  1. Place the green beans in a medium sauce pan and fill with water, until the beans are totally covered. Bring the water to a boil and simmer for 5 minutes. Drain the beans and run cold water over them until they are no longer hot.
  2. In a large skillet melt the butter over medium heat. Add the minced shallots and garlic, and slivered almonds. Cook, stirring frequently, until the garlic and shallots and softened. The almonds will start to get browned, also.
  3. When the shallots and garlic are soft add the green beans to the skillet and stir to coat the beans. Cook the beans, stirring frequently, until they are tender and warmed through, about 2 or 3 minutes.

About Kristin

I have always loved to cook, and have been eating and cooking gluten free since 2007. I aim to make delicious, frugal and healthy meals that will be appealing to GF and non-GF eaters alike!

8 responses »

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  8. My father grew up on a dairy farm during the depression and beginning of WWII and they had real dairy, even during periods of rationing. My mother grew up in the city back in the same era when margarine came with yellow coloring you mixed in to make it look like butter. She hated it. My dad never allowed anything but real dairy in the house. No margarine, no cool whip, no non-dairy creamer. We always had the real deal. I grew up healthy and strong as did my whole family. I never drank much milk, but continued to use real dairy when I had anything dairy like, including real butter.

    In the past couple years, I have done a lot of research in to various diets. I was eating too many carbs and too much bread and sugar. I have begun to eat paleo-like although I still do dairy… butter, cream, and cheese. But in my study, I have come to realize there are many different kinds of fats and some are bad and some are good. Butter and milk fat is just one choice from many. I do use coconut oil and I think it would not be a good choice for this dish as unrefined, it has a residual coconut taste that while pleasant, doesn’t strike me as appropriate for this dish. I would definitely use butter. My second choice would be to fry up a couple strips of bacon and when crisp, remove and crumble them to add at the end. Then use the bacon fat for cooking the dish. In any case, whether using butter or bacon fat, try to source grass fed and antibiotic free. In the case of bacon, uncured or free of nitrates would be my preference and in the case of butter, hormone free as well. Generally, grass fed livestock are raised to cater to paleo and similar consumers and will be free of hormones, antibiotics, and other unnatural substances. Grass fed dairy and meat have a nice profile of fat, higher in Omega 3 than grain fed and traditionally raised animals. Same is true for eggs from grass fed chickens. Organic is not good enough as they will simply be fed organic corn, soy, or whatever and the fat profile will be low in Omega 3 and higher in inflammatory fats. You definitely want to find grass-fed when you can. Olive oil would work. You could use extra-virgin olive oil, but unless you desire that flavor, I would use regular olive oil. The paleo community recommends ghee, but as far as I can tell, it is really just clarified butter.all of the potential allergens in dairy are removed from butter during clarification. If you are not sure what that is, melt a stick or two of butter until it is completely liquid. Then let it sit and cool down. The water soluble part will settle to the bottom and the butterfat will rise to the top. Use the butterfat.


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