Saturday, January 30, 2016

Green Beans Almondine

This recipe is so simple I never thought to post it, but I had a few inquiries after last week's Filet Mignon which I served with green beans almondine. I make this pretty regularly and just assumed everyone else did to. So today I'll give you this little recipe which will quickly become a weeknight staple of your kitchen and require no recipe at all.

Julian's Green Beans Almondine
Amandine is a French culinary term indicating a garnish of almonds. Dishes of this sort are usually cooked with butter and seasonings, then sprinkled with whole or slivered, toasted almonds. The term is often spelled almondine in the USA, so that's what I use.

You'll love how the almonds add a crunchy texture, and the nutty flavor they impart really takes the bean's fresh green flavors to a whole new level. While I know some cooks that use frozen beans in this recipe, I strongly recommend you take the extra five minutes and get fresh beans and snip off the ends before cooking. Simple as can be.  You'll note I gave no measurements. You really don't need any. Make enough for your family and add as much or as little of the other ingredients as you like.

Green beans
Olive oil
Water (1/4 cup or so)
Garlic (crushed and optional)
Slivered Almonds
Salt & Pepper to taste
Lemon juice (optional)

Rinse and cut the ends of the green beans and cut them to the size you prefer. Heat a little oil in a large skillet for 2-3 minutes until hot but not smoking. Add the beans, a pinch of salt and stir for a minute or two. Add the water and place a lid on the skillet and let the beans cook for 3-6 minutes until just becoming tender. Remove the lid and add the optional garlic and almonds, and stir to combine. Let cook another minute until the liquid is all evaporated. Sprinkle with lemon juice. Add fresh ground pepper and more salt if needed. Stir and serve hot.

The perfect side for many meals.

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