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.

Yield: Serves 4
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Hands On: 22 Minutes
Total: 22 Minutes

Nutritional Information

Amount per serving
  • 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

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

Preparation

  1. 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. 2. Melt butter in a small skillet over medium heat. Add almonds; cook 5 minutes or until browned, stirring frequently.
  3. 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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