Sautéed Green Beans and Almonds
These vibrant green beans are a perfect side to a roasted chicken, grilled steaks, or an array of braised dished. The elegant and butter almonds make for a perfect addition to them, and give this dish just the right bit of crunch. If you feel like getting fancy schmancy, refer to them as haricots verts almondine (air-co ver almon-deen). This side is easy to make ahead, beautiful enough for company, and quick enough for a weeknight dinner. Hope you enjoy!
1 ½ lbs Green beans
2 tablspoons unsalted butter
½ cup sliced almonds
Salt and Pepper to taste
Begin by prepping the beans. Once washed, remove any stems still attached and either snap or cut away the previously attached end of the bean.
Add 3 cups of cold water and three cups of ice to a large heat proof mixing bowl in preparation to shock the beans. Bring a large pot of water to a rolling boil, and add 1 tablespoon of salt.
Carefully add all of the beans to the pot. They will float so continue to push them down and stir them to ensure even cooking. Cook for 90 seconds. Turn off the heat and using tongs or a spider utensil, carefully take the beans out of the boiling water and put them directly into the ice water to shock them. Once all of the beans are cooled, remove them from the water and dab them dry using a clean dish towel. Once dry, they can be stores in an air tight container in the refrigerator for up to two days until you are ready to use them.
To finish the beans, heat a large sauté pan over medium heat. Add the butter and allow it to melt, then add the dried blanch beans and almonds to the pan. Salt and pepper to taste. Using tongs, gently toss the beans to coat in the butter, almonds, and seasoning until warmed through. Serve nice and hot!
Categories:Side DishesCera Mitchell