Sautéed Green Beans and Toasted Almonds
Sautéed Green Beans and Toasted Almonds
Submitted by Chef Laura Rainey
Vegetables
Ingredients
- Sea salt
- 1-pound green beans, trimmed
- 2 tablespoons Fustini’s Herbs de Provence olive oil
- 1 shallot, minced
- 1 garlic clove, minced
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- freshly ground black pepper
- ¼ cup slice toasted almond
Directions
- Prepare a large bowl of ice water and set it aside. Bring a large pot of water to a rolling boil over high heat. Generously season the water with salt. Add the beans and cook until crisp-tender, about 4 minutes. Drain well in a colander, tossing to remove any excess liquid. Transfer the beans to the bowl with ice water and cool, then drain and set aside.
- To a large skillet over medium heat, add olive oil. When the oil is shimmering, add the shallots and cook until tender, about 2 minutes. Add the garlic and herbs and cook until fragrant, about 1 minute. Add the beans and cook stirring occasionally, until the beans are warmed throughout, about 3 minutes. Stir in zest and lemon juice. Taste and adjust seasoning with salt and pepper.
- Transfer the beans to a warmed serving bowl or serve individually onto warmed plates. Serve immediately topped with toasted almonds.
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