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Recipe by:

Dana Ramsey

Creamy Green Beans with Parmesan and Toasted Almonds

This easy Creamy Green Beans with Parmesan and Toasted Almonds recipe combines sautéed green beans in a rich, creamy sauce topped with crunchy almonds for a festive side dish.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Group: For the Green Beans
  • 1 lb. fresh green beans, trimmed
  • 1 Tbsp. olive oil
  • 1 Tbsp. unsalted butter
  • 3 cloves garlic, minced
Group: For the Creamy Sauce
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
Group: For Garnish
  • ½ cup sliced almonds, toasted
  • zest of 1 lemon

Equipment

  • Large pot
  • Deep skillet
  • Ice bath A bowl filled with ice water.
  • Whisk

Method
 

  1. Start by trimming the ends off the fresh green beans. You can also use snap peas for a vibrant pop of color and crunch.
  2. Bring a large pot of salted water to a rolling boil. Add the green beans and cook for about 3-5 minutes until bright green and just tender. Transfer them to an ice bath to stop the cooking process.
  3. In a deep skillet, heat the olive oil and unsalted butter over medium heat. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant.
  4. Pour in the heavy cream, stirring constantly. Whisk in the grated Parmesan cheese until fully melted and the sauce is creamy. Season with salt and pepper.
  5. Toss the blanched green beans in the creamy sauce until well coated.
  6. Before serving, sprinkle the toasted almonds and lemon zest over the top for added crunch and brightness.

Notes

Be careful not to overcook the green beans; they should be tender but still crisp. Shocking them in ice water preserves their vibrant color and crunch.