AuthorHeather BlakeCategoryGluten-free, Legumes, Vegetarian, VeggiesDifficultyBeginnerCrisp-tender haricots verts, tossed with toasted almonds, in a lemon-butter sauce.
Prepare bowl of ice and water. Set aside.
Bring a 6 quart pot of water to a boil. Add the beans and cook until bright green and barely crisp-tender, about 2-4 minutes, depending on size of the beans. Remove promptly, drain, and plunge into bowl of ice water to stop cooking process. Spread the beans on a clean kitchen towel and dry well.
In a 12-inch skillet, heat butter and olive oil over medium-low heat until the butter melts. Add the almonds and cook, stirring frequently, until golden brown, about 3 minutes. Remove from skillet using a slotted spoon and set aside. Leave the fat in the pan.
Add the green beans to the skillet, increase the heat to medium, and cook, tossing occasionally, for 5-6 minutes.
Squeeze lemon juice on top, season with salt and pepper, and stir in almonds.
Serve immediately!
Adapted from Fine Cooking
Ingredients
Directions
Prepare bowl of ice and water. Set aside.
Bring a 6 quart pot of water to a boil. Add the beans and cook until bright green and barely crisp-tender, about 2-4 minutes, depending on size of the beans. Remove promptly, drain, and plunge into bowl of ice water to stop cooking process. Spread the beans on a clean kitchen towel and dry well.
In a 12-inch skillet, heat butter and olive oil over medium-low heat until the butter melts. Add the almonds and cook, stirring frequently, until golden brown, about 3 minutes. Remove from skillet using a slotted spoon and set aside. Leave the fat in the pan.
Add the green beans to the skillet, increase the heat to medium, and cook, tossing occasionally, for 5-6 minutes.
Squeeze lemon juice on top, season with salt and pepper, and stir in almonds.
Serve immediately!
Adapted from Fine Cooking
