Unless I'm making my grandma's green bean casserole, we like 'em simple around here. The key is finding fresh, crisp beans.
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
How to Make It
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.
Melt butter in a small skillet over medium heat. Add almonds; cook 5 minutes or until browned, stirring frequently.
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.