Browned Butter Green Beans with Slivered Almonds

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

1. 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.
2. Add the green beans, garlic, and 1/4 tsp salt to the pan. Toss to coat the beans with the residual butter.
3. 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.
4. 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.
5. Add the pepper, toss, and adjust the seasonings as needed.
6. Scatter the slivered almonds over the serving platter or over each serving.

Two Years Ago:

• Creamy Caesar Salad Dressing
• Creamy Garlic, Parsley, & Feta Salad Dressing

Three Years Ago:

• Classic Split Pea Soup

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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