I made this side dish in an attempt to make my non-green bean appreciating husband a convert. Who wouldn’t gain appreciation for anything once covered in browned butter? Well, I think you can guess. 😉 I liked it though! The following night I sautéed collards and kale with bacon and red onions… Do you see what I’m dealing with? 🙂 He did enjoy that one.
This recipe was adapted from Fine Cooking.com. I reduced the amount of butter and almonds.
- 2 to 3 T unsalted butter
- 1/4 cup slivered almonds
- 1/2 lb. fresh green beans, trimmed
- 2-3 large garlic cloves, minced
- 1/4 to 1/2 tsp kosher salt, to taste
- 1 cup water
- 1/2 tsp freshly ground black pepper
- Melt 1 1/2 T of the butter in a large sauté pan over medium heat. Add the almonds and cook, tossing frequently, until they’re light brown and toasted, 3 to 4 min. Transfer them with a slotted spoon to a plate lined with paper towels.
- Add the green beans, garlic, and 1/4 tsp salt to the pan. Toss to coat the beans with the residual butter.
- Add the water and simmer gently, tossing occasionally, until the beans are fork-tender and fully cooked (taste one to check), about 15 min. The liquid should be reduced to about 1/4 cup or less; if there’s too much liquid, increase the heat to a boil and let it reduce briefly.
- Add the remaining 1/2 to 1 1/2 T butter (as needed/desired) and toss to coat the beans and emulsify with the liquid.
- Add the pepper, toss, and adjust the seasonings as needed.
- Scatter the slivered almonds over the serving platter or over each serving.
Two Years Ago:
Three Years Ago: