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Green Beans with Toasted Almonds and Lemon

Oxmoor House
Hands-On time 22 mins
Total time 22 mins
Yield Serves 4
Unless I'm making my grandma's green bean casserole, we like 'em simple around here. The key is finding fresh, crisp beans.

Ingredients

  • 1 tablespoon olive oil
  • 1 pound green beans, trimmed
  • 1 shallot, thinly sliced
  • 1/2 cup water
  • 2 teaspoons unsalted butter
  • 2 tablespoons sliced almonds
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 105
  • caloriesfromfat 0.0 %
  • fat 6.9 g
  • satfat 1.8 g
  • monofat 3.9 g
  • polyfat 0.8 g
  • protein 2.9 g
  • carbohydrate 10.3 g
  • fiber 4.3 g
  • cholesterol 5 mg
  • iron 1.4 mg
  • sodium 128 mg
  • calcium 54 mg

How to Make It

  1. Heat a large skillet over medium heat. Add oil; swirl to coat. Add beans and shallots; cook 5 minutes, stirring frequently. Add 1/2 cup water; cover and cook 5 minutes or until beans are crisp-tender.

  2. Melt butter in a small skillet over medium heat. Add almonds; cook 5 minutes or until browned, stirring frequently.

  3. Add almond mixture, lemon juice, and remaining ingredients to bean mixture; toss well.

  4. Kids Can Help: For older kids who have practiced their cutting skills, let them trim the ends off the green beans with a child-safe knife. For the younger ones, teach them how to snap off the ends with their fingers.

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