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Green Beans with Almonds

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Prep Time: 24 mins

Cooking Time: 24 mins

Serves: 2-4

Green beans are surprisingly sweet and often somewhat starchy. I ate a lot of string beans growing up, so I have a special place in my heart for them. When you hit the supermarket produce section, if the string beans are thin enough and one of them “snaps” refreshingly in half when you break it, go for it. If the beans appear dry or really thick and overgrown, switch gears and go for the “haricots verts” (French translation: beans green), a smaller, more expensive, but usually delicious version of a string bean.

Ingredients

1 pound small green beans, tips snapped off

2 tablespoons unsalted butter

Kosher salt

Fresh ground black pepper

½ cup sliced almonds, toasted

Juice from 1 lemon

Serves: 2-4

Instructions

  1. Precook the green beans: Bring a large pot of water to a boil. Add salt until it tastes like mild seawater. Prepare an ice bath by filling a bowl large enough to hold the green beans with cold water. Add some ice cubes. Stir the green beans into the boiling water and allow them to cook until crisp-tender, 2 to 3 minutes. Use a slotted spoon to remove them from the water, transferring them immediately to the ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently in the water until they are fully cooled. Transfer the green beans to a kitchen towel spread on a flat surface and thoroughly dry them. Water dilutes flavor.
  2. Sauté the green beans: Heat the butter in a large skillet and add the green beans. Cook over medium heat until the beans are warm and slightly tender, 1-2 minutes. Season with salt and sprinkle with the almonds. Finish with a squeeze lemon. Taste for seasoning.

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