Ingredients
Vegetables
- 1 pound fresh green beans (washed and trimmed)
- 2 shallots, minced
- 1 tablespoon fresh parsley (chopped)
Other Ingredients
- 1 tablespoon butter
- 1/2 cup raw almonds (sliced)
- 2 tablespoons oil (olive oil works well)
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Blanch the Green Beans: Bring a pot of salted water to a boil. Add the green beans and cook for 4 to 5 minutes until they are crisp-tender. Prepare a bowl with ice water, then transfer the green beans to the ice water to stop the cooking process and preserve their bright green color.
- Toast the Almonds: In a large sauté pan, melt the butter over medium heat. Stir in the sliced almonds and cook for 3 to 4 minutes until they turn golden brown and emit a toasted aroma. Remove the almonds from the pan and set aside to avoid burning.
- Sauté the Shallots and Reheat Beans: Heat the olive oil in the same pan over medium heat. Add the minced shallots and cook for 2 minutes until softened and fragrant. Drain the green beans from the ice bath and add them back into the pan with the shallots.
- Season and Combine: Stir in the lemon juice, salt, and pepper. Cook the mixture until the green beans are heated through, stirring occasionally to combine all flavors.
- Finish and Serve: Return the toasted almonds to the pan, mix gently to combine. Remove from heat, top with fresh chopped parsley, and serve immediately for best flavor and texture.
Notes
- Be careful not to overcook the almonds; they can burn quickly once browned.
- Blanching the green beans then shocking in ice water helps maintain their bright color and crisp texture.
- Use fresh lemon juice for the best bright, tangy flavor.
- This dish pairs beautifully with roasted meats or as part of a vegetarian meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
- Diet: Vegetarian
