Very good and easy, I had already toasted my almonds, so I just added them in with some of the butter to the main pan.
Green Beans with Toasted Almonds and Lemon
Unless I'm making my grandma's green bean casserole, we like 'em simple around here. The key is finding fresh, crisp beans.
More From Oxmoor House
Total: 22 Minutes
- Calories: 105
- Calories from fat: 0.0%
- Fat: 6.9g
- Saturated fat: 1.8g
- Monounsaturated fat: 3.9g
- Polyunsaturated fat: 0.8g
- Protein: 2.9g
- Carbohydrate: 10.3g
- Fiber: 4.3g
- Cholesterol: 5mg
- Iron: 1.4mg
- Sodium: 128mg
- Calcium: 54mg
- 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
- 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.
- 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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