Green Beans Amandine
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 235
- Total Fat
- 20
- Saturated Fat
- 10
- Carbohydrates
- 12
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 5
- Cholesterol
- 38
- Sodium
- 340
- Total: 20 min (includes cooling time)
- Active: 15 min
Ingredients
Kosher salt and freshly ground black pepper
1 pound haricots verts, trimmed
1/2 cup sliced almonds
5 tablespoons unsalted butter
2 cloves garlic, chopped and smashed into a paste
2 cloves garlic, chopped and smashed into a paste
Directions
- Bring a large pot of water to a boil. Fill a large bowl with ice cubes, add a few cups of cold water and place a strainer inside.
- Add 2 teaspoons kosher salt and the green beans to the boiling water and cook until crisp-tender, about 4 minutes. Drain the green beans and immediately put into the strainer set inside the ice water. Let sit until cold, about 2 minutes; drain well and pat dry with paper towels.
- In a small saute pan over medium heat, add in the almonds and cook until lightly toasted. Transfer the almonds to a small bowl.
- Add the butter, garlic and green beans into a large saute pan and cook over medium-high heat, tossing to coat the beans. Cook until the beans are heated through and al dente, about 2 minutes. Season with salt and pepper and transfer to a platter. Top with the toasted almonds.