This recipe is light, bright, and tastes great, and it doesn’t take long to put together.
Wash green beans and trim ends.
Roast 3 Tablespoons of slivered almonds. Watch them carefully. They can burn quickly once they start browning. Remove from heat and set aside.
In a large stock pot, bring enough water to boil to hold 2 lbs of green beans. Once boiling, add salt to your water. Water takes longer to boil if you add the salt before it starts to boil. Add your green beans and cook until they are a bright green and crispy tender (3 to 5 minutes). Drain and shock in a bowl of ice water to stop them from cooking. Drain.
Heat a large skillet over medium heat. Add the butter. Once melted, add the minced garlic and saute until fragrant (about 30 seconds) Add the beans and almonds and saute until coated and heated through, about 5 minutes. Add salt and pepper if needed. Zest with lemon.
I served the Fancy Pants Green Beans with a Pork Chop and the Caramel Apple Salad recipe. Delish! (There may have been a glass of Chardonney too)
2 pounds green beans
1 Tablespoon butter
2 garlic cloves, minced
2 Tablespoons of slivered almonds, roasted
1 Tablespoon lemon zest
Salt and pepper.
Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
Using a skillet, dry roast slivered almonds over medium heat.
Heat a large skillet over medium heat and add butter. Once melted add garlic and saute until fragrant, about 30 seconds. Add the beans and almonds. Saute until well coated and heated through, about 5 minutes. Season with salt and pepper if needed. Add lemon zest.