Ingredients
- 1/4 cup slivered almonds
- 1 pound green beans, stem ends trimmed
- 1/3 cup water
- 2 teaspoons butter, plus 2 teaspoons
- Scant 1/2 teaspoon salt
- 1/4 teaspoon finely grated lemon zest
- 2 tablespoons chopped fresh flat-leaf parsley
- Freshly ground black pepper
Directions
Heat an 8 to 9-inch pot over medium-low heat. When it is hot, add almonds and toast, stirring frequently, until they are golden brown and fragrant, 2 to 3 minutes. Remove almonds from skillet and set aside. In the same pot add green beans, 1/3 cup water, 2 teaspoons butter, and salt, and cover. Increase heat to medium-high, cover and cook until steam escapes around lid. Set timer for 5 minutes and continue to steam until beans are brightly colored and just tender. Remove lid and continue to cook until water evaporates and beans start to saute, 1 to 2 minutes longer.
Turn off heat, and stir in toasted almonds, lemon zest, parsley, remaining 2 teaspoons butter, and pepper, to taste. Serve immediately.
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By Chef #1208917
New Hampshire
on December 27, 2011
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Love this recipe, goes great with prime rib for Christmas dinner. Color of beans is bright, lemon zest gives it just enough zip, almonds just the right crunch.
By janetnc_5060939
St. George, UT
on March 09, 2006
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We all enjoyed this dish. It was super-simple and flavorful. The added crunch of the nuts and last minute saute of the beans certainly added to the final result.
By The Yummy Guy
Santa Monica
on November 09, 2005
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I have made this recipe four times and have been impressed every time. (And yes, the five minute timing is adequate despite what some other postings have said... just be sure to cover the pot when steaming the beans. Tonight I used this method with carrots and green beans incorporating the juice and zest from one quarter of an orange (instead of the lemon - it was great - the orange and carrot melded nicely and the green beans and orange of the carrots looked really beautiful on the serving plate.
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