Green Beans Amandine
Servings Prep Time
4-6people 10minutes
Cook Time
15minutes
Servings Prep Time
4-6people 10minutes
Cook Time
15minutes
Ingredients
  • 1pound green beansstem end trimmed
  • 2bulbs garlicminced
  • 2 tablespoons shallotminced
  • 1/4cup slivered raw almonds
  • 3tablespoons butter
  • 1tablespoon lemon juice
  • 1teaspoon sea salt
  • 1/4teaspoon fresh ground black pepper
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. On a baking sheet lined with parchment paper, place raw almonds in a single layer. Toast for about 3 minutes until golden. Do not overcook or the nuts will be bitter. Nuts can also be toasted in a dry, sauté pan over medium heat for 3-5 minutes. Do not leave the pan as the nuts brown quickly.
  3. In a large stock-pot, fill 1/2 full with water. Bring water to a boil.
  4. Snap stem end off of green beans. For a nice presentation, cut stem end of green beans on the bias.
  5. In a large bowl, fill 3/4 full with water and add plenty of ice to create an ice bath.
  6. When water comes to a boil, add green beans. Blanch for 2 1/2 minutes. Stir occasionally.
  7. With a wire mesh spider or metal skimmer, remove the green beans, placing immediately in the ice bath. Do not remove from the ice bath until completely cool. This method shocks the beans, ensuring a beautiful bright green color and a crisp yet tender bean.
  8. Once the beans are completely cooled, remove from the ice bath and dry on paper towels or a clean kitchen towel.
  9. In a large sauté pan, over medium heat, melt butter.
  10. Add shallot and sauté for about 10 minutes until softened. Stir occasionally.
  11. Add garlic to the pan. Sauté for about a minute until fragrant.
  12. Add lemon juice. Stir to combine.
  13. Place green beans in the pan. Stir to heat evenly. Cook, stirring often for 3-4 minutes until green beans are warmed through. Add toasted almonds. Stir to combine. Adjust seasoning if desired. Serve immediately.
Recipe Notes

For an easy make-ahead side, blanch the green beans a day ahead. Dry on paper towels and store in the refrigerator.

Recipe courtesy of www.sisterspicekitchen.com 
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