10 minutes
This is a family favorite and makes a great side dish for hot or cool weather! The toasted almonds are made right in the pan as the green beans are cooking, eliminating an extra step. In the summer, add some fresh chopped mint for a bright flavor addition.
10 minutes
4-6 servings
3/4 lb. green beans
1 Tbsp olive oil
1 Tbsp butter, I like Kerrygold Irish Butter from grass-fed cows
2 Tbsp slivered almonds
Optional: 2 Tbsp fresh mint, chopped (about 4 sprigs)
Clean and remove ends from green beans. Cut in half to make 1 1/- to 2-inch bite-sized pieces.
Place beans in a steamer basket and steam for approximately 5 minutes.
While steaming, remove mint leaves from their stems and coarsely chop. Set aside.
Remove green beans from steamer. They should be crisp-tender. Plunge in cold water to stop the cooking process and retain their bright green color. Allow to drain in a colander until they are almost dry. You can pat them with a clean towel to remove excess moisture.
Heat a saute pan, add oil. When the oil is hot, add green beans and allow to brown a bit, stirring occasionally. Beans should have some browned spots but still be firm. About halfway through add the sliver almonds and allow to brown. Keep an eye on the almonds to make sure they don't burn.
As soon as you can smell the almonds browning, remove pan from heat. Add butter and chopped mint (reserving a bit to sprinkle on top as garnish.) Stir to mix all.
Transfer to serving dish and garnish with remaining mint. Serve hot.
Make-ahead tips:
You can steam the green beans ahead of time and refrigerate until you are ready to saute them.
If you don't want to steam the green beans, you can saute them raw. They will take longer. Make sure you don't add the almonds in too soon or they will burn.
This dish reheats well and can be prepared ahead of time. Just reheat them over a medium heat for a few minutes before serving your meal.
Evey Schweig Health Coach
https://eveyschweig.com/apps/recipe/details/id/Green-Beans-Almondine