Green Beans Almondine - I have been known to set peanut-butter and peanuts on anything. But I must admit, the first time I actually attempted nuts in a savory dish, it was not peanuts at allâ it was almonds.
Green Beans Almondine, a favorite go to aspect in the weekday kitchen play Book of Mom's, was my introduction to nuts as an essential element in a dish, plus it remains a favorite for the day. Now when Mother made this for us, I am sure the beans arrived frozen in a bag or a brick, having a small packet of sliced or slivered almonds (depending on the manufacturer) to toss in with all the beans after cooking.
Sometimes Mother purchased the thick-cut green beans, but I usually favored the cut that was French. I usually use fresh whole beans and parboil them in water that is slated, but no matter the way that it is prepared, this dish always takes me straight back.
I adore the way the almonds add a texture, as well as the nutty flavor they impart actually requires the refreshing green flavors of the bean into a new level. The butter and lemon of program types a sauce that is mild and actually ties it altogether.
Between peanuts, almonds, walnuts, macadamias, pecans, and hazelnuts, I am guessing there are a few recipes that are great out there.
Green Beans Almondine, a favorite go to aspect in the weekday kitchen play Book of Mom's, was my introduction to nuts as an essential element in a dish, plus it remains a favorite for the day. Now when Mother made this for us, I am sure the beans arrived frozen in a bag or a brick, having a small packet of sliced or slivered almonds (depending on the manufacturer) to toss in with all the beans after cooking.
Sometimes Mother purchased the thick-cut green beans, but I usually favored the cut that was French. I usually use fresh whole beans and parboil them in water that is slated, but no matter the way that it is prepared, this dish always takes me straight back.
I adore the way the almonds add a texture, as well as the nutty flavor they impart actually requires the refreshing green flavors of the bean into a new level. The butter and lemon of program types a sauce that is mild and actually ties it altogether.
Between peanuts, almonds, walnuts, macadamias, pecans, and hazelnuts, I am guessing there are a few recipes that are great out there.
Recipe For Green Beans Almondine
INGREDIENTS:
- 1 pound fresh green beans, trimmed
- 3 tablespoons butter
- 1/3 cup slivered almonds
- 1 teaspoon lemon juice
- Salt and pepper, to taste
DIRECTIONS:
- Cook green beans in a small amount of salted water until tender but still firm. Drain and rinse with cool water if you're not ready to begin the next step immediately.
- Heat a large skillet over a medium flame and add the almonds, stirring constantly for about 30 seconds, so they become very lightly toasted.
- Add the butter and the lemon juice to the pan and mix with almonds. Add the beans and sauté for one to two minutes, or until all of the beans are coated.
- Season to taste with salt and pepper and serve in a festive dish at the table.
