Skillet Green Beans with Toasted Almonds

Ingredients

• 2 lb Green beans, trimmed
• 3 tbsp Extra-virgin olive oil
• ½ cup Raw almonds, sliced
• 2 Shallot, thinly sliced
• 3 cloves Garlic, sliced
• 2 tbsp juice Lemon
• ¾ tsp Kosher salt
• ½ tsp Black pepper
• ¼ tsp Red pepper flakes (optional)

Method

1. Boil the beans in well-salted water for 4 minutes, then drop them into ice water. This can happen the morning of — it is the whole reason this dish is calm on a holiday.
2. Toast the almonds in a dry skillet over medium, 3 minutes, until they smell nutty. Tip them out.
3. Warm the oil with the shallots over medium, 4 minutes, until soft and just golden. Add garlic and pepper flakes for 45 seconds.
4. Add the drained beans and toss over high heat 2-3 minutes until hot and blistered in places.
5. Off heat: salt, pepper, lemon juice and the almonds. Serve immediately, while the almonds are still loud.

Notes

✨ The restaurant touch

Blanch and shock. Bright green beans on a holiday table, among a sea of beige, do more work than any garnish.

🧒 For the kids

Pull a handful of plain blanched beans before the garlic goes in. Cold blanched green beans are a genuinely popular kid snack.

🌿 From the garden

Green beans in July freeze well after blanching — this is what to do with them in November.

🥡 Leftovers

3 days. Good cold, chopped into a salad.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.