Ingredients

The following ingredients have 4 Servings
  • 2 pounds (900g) green beans ( trimmed)
  • Kosher salt
  • 3 tablespoons (45ml) extra virgin olive oil
  • ½ cup (35g) sliced almonds
  • 1 shallot (minced)
  • 1 garlic clove (minced)
  • ½ teaspoon black pepper
  • Grated zest of 1 lemon
  • 2-3 wedges fresh lemon

Instruction

  • Bring a large saucepan of water to a boil with 2 teaspoons salt. Add the green beans and cook 2-3 minutes, until they turn bright green. Drain, then immediately rinse under cold running water to stop the cooking. Drain again.
  • Heat the oil in a large (12-inch) non-stick skillet over medium-high heat. Add the almonds, stirring to coat with the oil. Add the shallot, garlic, pepper and ½ teaspoon salt. Cook, stirring frequently, until the shallots become softened and the almonds are toasted, about 5 minutes.
  • Add the green beans to the skillet, using tongs to toss them with almond mixture. Cook 2-3 minutes, until heated through. Then, transfer the green beans to a serving bowl. Sprinkle with the lemon zest and serve with the lemon wedges.