Garlicky Green Beans Almondine

Instructions

Lightly spray a 10-inch deep sided skillet with olive oil spray. Add amonds and cook over medium-low until toasted and fragrant. Transfer to a small plate or bowl and wipe out the skillet with paper towel.

Fill the same pan with water and add a small palmful (about a tablespoon) of sea salt. Cover and bring to a boil.

Once boiling, add in the green beans and cook 4 to 6 minutes or until just about tender. I recommend tasting one to check doneness. Then strain through a colander and rinse thoroughly with cold water.

Add the butter to the skillet.

Transfer the green beans in the skillet, tossing to coat in the butter.

Next add in the minced garlic and squeeze in the juice of 1/2 a lemon. Toss and cook 2 to 4 minutes, cooking until the green beans are firm yet tender.

Season with kosher salt and freshly ground black pepper, to taste.

Add the toasted almonds back in to the skilleta and toss before serving.

Side Dishes