Green Beans with Almonds
If you're looking for something lighter than green bean casserole for Thanksgiving, try my pan-roasted crisp and tender Green Beans with Almonds side dish!
Servings 6 servings
- 1 pound green beans ends trimmed
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 3 cloves garlic clove minced
- ¼ cup marcona almonds
- 1 tablespoon parmesan cheese grated (optional)
- 1 lemon for serving
Bring a large pot of water to a rolling boil. Add the green beans, and cook until bright green but still firm, about 2 minutes. Use a colander to drain the green beans, then quickly transfer them to bowl filled with ice and water to stop the cooking process. Drain again and pat dry with a paper towel.
Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until fragrant but not golden, about 1 minute.
Add the green green beans, salt and pepper to the skillet with the garlic and cook until the green beans become fork tender but still crisp, about 3-4 minutes.
Remove the green beans from heat, and sprinkle with grated parmesan
In the same skillet used to cook the green beans, add the marcona almonds and toast them until golden brown, about 5-6 minutes. Remove from heat and add on top of the green beans.
Serve with more parmesan cheese and fresh lemon wedges, if desired.
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Make Ahead Tips: The beans can be blanched (boiled until barely crisp-tender) up to 1 day ahead. Store in the fridge wrapped in a paper towel in a ziplock bag to keep fresh until ready to cook.
Substitutes: For best results, follow the recipe as is. However if you don't like almonds, you can try this with any other nut you'd like. It would work really well with walnuts or pecans. If you're not a fan of the parmesan cheese, just leave it out.
Calories: 89kcal | Carbohydrates: 8g | Protein: 3g | Fat: 5g | Sodium: 212mg | Potassium: 232mg | Fiber: 3g | Sugar: 3g | Vitamin A: 520IU | Vitamin C: 19.2mg | Calcium: 61mg | Iron: 1.1mg