I've been posting a lot of dessert recipes lately because, face it, we eat a lot of junk and sweets around the holidays and I just had to share some of my favorites. I'm turning a new leaf now, with the New Year and all, and I thought I'd post a veggie recipe. Veggies swimming in butter, but veggies, nonetheless. And let me tell you, these are delicious. I've seen even the most die-hard green bean haters take seconds of them, and I myself could just eat them for dinner if I could. The key to keeping the bright green color is to cook the green beans in water with a lot of salt and keep the cooking time short.
Green Bean Almondine
1 lb fresh green beans
1/3 cup slivered almonds, toasted
1/2 stick butter
1. Wash green beans and trim ends. In a large, deep skillet, bring 3 cups of water to a boil. Add 3 T of salt and green beans, and boil 3-4 minutes or until beans are crisp-tender.
2. Drain beans and add 1/2 stick of butter to the skillet. Melt butter and add drained beans and slivered almonds. Cook 2-3 minutes until beans are tender. Season with salt to taste and serve immediately.
Recipe source: Adapted from my brother's chef friend, Justin, and cooks.com