Description
Six side portions of blanched green beans tossed with browned almonds, shallot and lemon.
Ingredients
Scale
- 1 1/2 pounds Fresh green beans, trimmed
- 1/2 cup Sliced almonds
- 3 tablespoons Unsalted butter
- 1 shallot Small shallot, finely chopped
- 1 clove Garlic clove, finely minced
- 1 tablespoon Fresh lemon juice
- 1/2 teaspoon Fine salt
- 1/4 teaspoon Freshly ground black pepper
Instructions
- Bring a large pot of water to a boil and trim 1 1/2 lb green beans. Blanch the beans approximately three minutes until bright and still crisp, then drain well and briefly rinse under cold water to stop cooking. Pat dry so they do not steam in the skillet.
- Toast 1/2 cup sliced almonds in a dry large skillet over medium heat, stirring about three to four minutes until golden and fragrant. Transfer to a plate immediately.
- Melt 3 tbsp butter in the skillet. Cook one finely chopped shallot two to three minutes, then add one minced garlic clove for about thirty seconds without browning it deeply. Add beans and toss about four to five minutes until hot and tender-crisp.
- Turn off heat and toss in 1 tbsp lemon juice, 1/2 tsp salt, 1/4 tsp pepper and toasted almonds. Divide into six provisional side portions. In a trial record blanch softness, butter coating and almond texture at service.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate: roughly three-minute blanch, four-minute almond toast and eight-minute skillet finish; bring water to a boil within prep or allow extra time.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dishes
Nutrition
- Serving Size: Approximately one sixth of prepared beans