Ingredients
Scale
- 1 pound fresh green beans, ends trimmed
- 1/4 cup sliced or slivered almonds
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small shallot, finely minced
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- A pinch of red pepper flakes (optional for heat)
Instructions
- Fill a large pot with water and add a pinch of salt. Bring it to a rolling boil over high heat.
- While the water heats, prepare a large bowl with ice and cold water. This is your ice bath.
- Add the trimmed green beans to the boiling water. Cook them for about 3 to 4 minutes until they are tender but still have a slight crunch.
- Use tongs or a slotted spoon to move the beans immediately into the ice bath. This stops the cooking and keeps them bright green. Drain them well after a minute.
- In a large skillet, heat the olive oil and butter over medium heat.
- Add the sliced almonds to the skillet. Stir them constantly for 2 to 3 minutes until they turn a light golden brown and smell toasted.
- Add the minced shallot and garlic to the pan. Sauté for about 1 minute until they are soft and fragrant.
- Toss the drained green beans into the skillet. Stir well to coat the beans in the butter and almond mixture.
- Cook for 2 to 3 minutes until the beans are heated through.
- Drizzle the fresh lemon juice over the beans. Season with salt and black pepper.
- Transfer the beans to a serving dish and serve immediately.
- Cook Time: less than fifteen minutes