Not Your Grandmothers Sauteed Green Beans With Slivered Almonds Recipes

Steps:

• Bring a large pot of salted water to a boil and prepare an ice bath. For the ice bath, use a lot of ice, add 1 teaspoon or so of kosher salt (which will make it a bit colder) and put a colander inside the bowl so that the ice stays separate from the beans and it's easy to drain the beans as soon as they are well chilled.
• Add the green beans to the boiling water and cook until tender-crisp, about 3 minutes. Ladle out 2 tablespoons (30 ml) of the water, then transfer the green beans to the ice bath using a wire mesh spider or tongs. Allow to chill completely, then lift the colander out of the ice bath, and dry the green beans thoroughly with kitchen towels or paper towels. This can be done ahead of time.
• In a medium skillet, heat the butter and almonds over medium heat and cook, stirring frequently, until the almonds are deeply browned and nutty, 2 to 4 minutes. Add the garlic and shallot and cook, stirring often, until lightly browned, about 2 minutes longer. Add the lemon juice, along with 1 to 2 tablespoons (15 to 30 ml) of the cooking water. Increase the heat to high and stir and shake the pan rapidly to emulsify, about 30 seconds. The sauce should have a glossy sheen and not appear watery or greasy. If it's still watery, continue to simmer and shake. If it looks greasy, add another 1 tablespoon (15 ml) of water. When the sauce is ready, remove from the heat.
• Add the green beans to the pan with the sauce and toss to coat and combine. Return to medium heat and cook, tossing, until heated through, about 1 minute. Season to taste with Maldon salt and pepper. Garnish with the lemon zest and serve immediately.

Steps:

• In a medium pan, toast almonds over medium heat. Remove from pan and add 1/2 inch water. Bring water to a boil, add beans and cover pan. Reduce heat. Cook beans 4 or 5 minutes until just tender yet still green. Drain beans and return pan to stovetop. Melt butter over moderate heat. Add lemon juice to butter (juice lemon half right side up to keep seeds with lemon, rather than in your beans). Add beans to lemon butter and coat evenly. Season with salt and pepper, to taste. Transfer green beans to dinner plates or serving plate and top with almonds.

Steps:

• Place bacon in a large skillet over medium-high heat. Cook until browned on one side, then turn over to cook on the other side. Add the almonds to the skillet at this time, and cook, stirring until light golden brown.
• Remove the bacon from the skillet, leaving the bacon drippings. Crumble or chop bacon, and return to the skillet. Melt the butter in with the drippings. Add the green beans; cook and stir until tender, about 8 minutes.

Steps:

• In saute pan, melt olive oil and butter over medium-low heat.
• Add shallots and saute 1 minute.
• Add green beans, garlic, salt, and onion powder. Stir to coat beans.
• Saute until beans are almost tender.
• Add almonds and continue to saute until green beans are crisp-tender.
• Serve warm as a side dish, or over rice as a vegetarian main course.