This classic recipe is the definition of delicious simplicity: fresh green beans, quickly blanched until crisp-tender and sautéed with toasted almonds and olive oil. It makes a simple yet elegant side dish for any holiday meal.
Makes 8-10 servings
1½ pounds fresh green beans, stem ends removed
⅓ cup slivered almonds
3 tablespoons olive oil
Salt and freshly ground black pepper, to taste
Juice of half a lemon (approximately 2 tablespoons)
- Bring a large pot of water to a boil. When boiling, add one tablespoon of salt, then the green beans. Cook for 2-3 minutes, until the beans are bright green and crisp-tender. Drain, then immediately plunge into a large bowl of ice water to stop the cooking process. (This can be done up to 2-3 days in advance, and the beans kept refrigerated until needed.)
- In a large, deep skillet, toast the slivered almonds over medium heat until golden brown. Add the olive oil, green beans, salt, and pepper, then cook for an additional 2-3 minutes, until the beans are hot but not overcooked. Sprinkle with lemon juice, taste and adjust seasonings as necessary, and serve immediately.