Green Beans with Browned Butter and Almonds

By Leite's Culinaria

Ingredients

1/3 cup (3 oz) slivered almonds (or substitute chopped walnuts or chopped hazelnuts)
3 tablespoons (1 1/2 oz) salted butter
3 medium (3 oz) shallots (peeled and sliced into thin rings)
1/4 to 1/2 teaspoon red pepper flakes
1 cup water
Kosher salt and freshly ground black pepper
2 pounds green beans (trimmed)
1 teaspoon grated lemon zest (plus 2 tablespoons lemon juice (from 1 lemon), preferably organic)
Chopped fresh chives (for garnish (optional))
Toasted walnut oil (for serving (optional))

Prep Time10mins
Cook Time20mins
Servings4

Instructions

In a large Dutch oven over medium, toast the almonds, stirring occasionally, until lightly browned and fragrant, 5 to 6 minutes. Dump about half of the almonds into a small bowl and reserve for garnish.

Add the butter to the remaining almonds in the Dutch oven. When melted, add the shallots and pepper flakes, then increase to medium-high and cook, stirring occasionally, until the shallots are lightly browned, 2 to 3 minutes.

Add 1 cup water, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, then bring to a boil. Stir in the beans, cover, and cook, stirring occasionally, until tender-crisp, 4 to 6 minutes.

Uncover and cook, stirring occasionally, until the moisture evaporates and the beans begin to sizzle, 5 to 7 minutes.

Remove from the heat, stir in the lemon zest and juice, then taste and season with salt and pepper. Move to a serving dish and sprinkle with the reserved almonds. Garnish with chopped fresh chives and/or a drizzle of toasted walnut oil, if desired.