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Sautéed Green Beans and Toasted Almonds

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Sautéed Green Beans and Toasted Almonds


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Sautéed Green Beans and Toasted Almonds

Submitted by Chef Laura Rainey


  • 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


Step 1. 

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.

Step 2. 

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.

Step 3. 

Transfer the beans to a warmed serving bowl or serve individually onto warmed plates.  Serve immediately topped with toasted almonds.

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