Green Bean Almondine With Extra Virgin Olive Oil From Spain

A Fresh Take on a Thanksgiving Classic

Bright, crisp, and full of flavor, this Green Bean Almondine brings a delicious twist to a classic holiday side dish. Sautéed with Extra Virgin Olive Oil From Spain, garlic, and toasted almonds, the green beans develop a rich, nutty flavor balanced by fresh lemon and herbs.

It's a simple yet flavorful addition to any Thanksgiving spread.

Instructions

1. Blanch the green beans. Bring a large pot of salted water to a boil. Add the green beans and cook for approximately 5 minutes, until bright green and just tender. Transfer immediately to a bowl of ice water to stop the cooking process, then drain.
2. Toast the almonds. Heat 2 tablespoons of Extra Virgin Olive Oil From Spain in a large skillet over medium heat. Add the sliced almonds and toast, stirring frequently, until golden. Remove and set aside.
3. Sauté the garlic. In the same skillet, add 1 tablespoon of EVOO and the sliced garlic. Cook for approximately 1 minute, until fragrant.
4. Cook the green beans. Add the blanched green beans to the skillet and toss to coat. Sauté for approximately 3 minutes, until heated through.
5. Add the finishing touches. Remove from heat and add the toasted almonds, lemon zest, lemon juice, salt, pepper,   the remaining tablespoon of Extra Virgin Olive Oil From Spain. Toss gently to combine.
6. Serve and enjoy! Transfer to a serving dish, garnish with fresh parsley, and serve warm.

Serving Suggestions

Serve alongside roasted turkey, mashed potatoes, or other traditional Thanksgiving dishes. The toasted almonds add a satisfying crunch, while the lemon and olive oil bring brightness to every bite.

Storage Tips

For the best texture, enjoy immediately after preparation. Store leftovers in an airtight container in the refrigerator for up to 3–4 days and reheat thoroughly before serving.