Green Beans Almondine – Yummy Keto Style
Ready to Try the Best Green Beans Almondine?
Green beans almondine can be a really dreamy keto dish. I’m just sitting here with my cat on my lap and thinking about how I’ve had some pretty bland versions of green bean almondine in the past, as I’m sure you may have as well.
If you were unimpressed by green beans almondine in the past, and now you feel a bit hesitant to try these, please have a little bit of faith in me and make these at least once. I really want you to see just how yummy this keto version of green beans almondine actually is. I promise that you’ll love these, and if not then you can give me a piece of your mind (as my mother would say, lol) in the comments section below.
Green Beans Almondine Tips
- Whether you blanch the green beans on the stove or microwave the green beans, be sure to undercook them since you will be finishing them off in the pan and cooking them longer. The key is to cook them until they feel tender in your mouth, but not mushy or gray. Many chefs call for crisp-tender veggies. However, if you like your veggies a bit more soft (like I do), then cook them until YOU like the texture, and ignore what’s considered the “right” texture.
- Keep in mind that if you cover up the keto green beans almondine in order to keep them warm (while waiting for the rest of the meal to come together), then they will continue to soften. So again, undercook them a little bit if this is the case.
- When you’re toasting the nuts, they can go from golden brown to burnt in a flash (believe me I’ve burned my share of nuts). I always try to multitask while cooking. However, when I’m toasting nuts, spices or making brown butter, I stop everything else and give this task my undivided attention in order not to burn the nuts, etc. Think about it, if you do burn the nuts, then you have to start all over again, which takes up more time as well as wastes food. After all, the toasted sliced almonds in green beans almondine is really what makes this dish a wow!
FAQs – Green Beans Almondine
Can I use frozen green beans?
This particular green beans almondine recipe calls for fresh green beans. However, if you only have frozen green beans on hand and want to make this, then it will be fine.
Are canned green beans okay?
I do not suggest canned green beans for this recipe. If you really want to use canned green beans, then do not blanch or microwave them beforehand, and drain the green beans really well before adding them to the sauce.
Can I use washed and ready to eat green beans in a bag?
Yes, absolutely! I love using the ready to eat green beans in a bag because they are already trimmed and cleaned. They’re so convenient and save so much time. I actually shied away from making fresh green beans as often in the past since they took so much time to trim, and the ready to eat green beans changed the game for me.
Green Beans Almondine – Yummy Keto Style
Ingredients
- 12 ounces green beans trimmed
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small leek white and light green parts only, finely chopped
- 2 cloves garlic minced
- 1 pinch red pepper
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon fresh basil chopped or chiffonade
- 1 tablespoon parsley chopped
- 1/3 cup sliced almonds
Instructions
- Blanch the green beans: To get started, soften the green beans by microwaving them or cooking them on the stove. Stovetop method: Bring a large pot of salted water to a boil (about 8 quarts of water and 2 tablespoons plus 2 teaspoons of iodized salt). Add the green beans to the pot and cook for about 2 minutes until crisp tender. Remove, drain and set aside.Microwave method: If the green beans come in a bag, then cook them according to the package instructions. Otherwise, add ¼ cup of water to a large microwave-safe boil. Add the green bowls to the bowl and cover the bowl with a large plate. Cook for 4-6 minutes until crisp tender. Carefully remove from the microwave (the steam will be very hot) and set the green beans aside.
- Toast the almonds: Add the almonds to large dry frying pan. Cook the almonds over medium-high heat until golden brown, stirring often. Be careful not to burn. Set aside.
- Make the sauce: In a large frying pan over low-medium heat, add the olive oil, leeks, red pepper, salt and black pepper. Cook until the leeks are soft, about 4-5 minutes. Add the garlic and cook until fragrant, about 3 minutes more – being careful not to burn.
- Coat the green beans with the sauce: Add the green beans to the pan along with the basil and the butter. Toss to coat for 3-5 minutes until the green beans are warm and the butter is melted. Transfer to a serving dish and top with the toasted almonds. Enjoy!