When green beans are fresh from the field in early summer, they almost seem like a wonderful new vegetable.  They taste green and they crunch!  This may be one of the simplest side dishes of summer—easy, fast, but with an intriguing mix of flavorful add-ins.  

  • 4 tblsp butter
  • Minced garlic—to taste
  • 1 lb green beans—washed and trimmed
  • 1/3 cup sliced, toasted almonds
  • Juice and zest of 1 lemon
  • Salt and pepper to taste
  • 2-3 tblsp grated hard cheese

Drop prepared green beans into a pot of rapidly boiling salted water.  Cook for about 3 minutes, until bright green.  Drain and put beans in bowl of ice water.  Toast almonds in dry sauté pan over medium heat until lightly browned and fragrant—remove and set aside.   In same pan, melt butter, add minced garlic and cook 3-5 minutes, until butter turns light brown and has a nutty fragrance.  Drain green beans and add to pan, along with lemon juice.  Heat and stir for 3-4 minutes.  Stir in lemon zest.  Transfer to serving bowl and top with grated cheese and almonds.

The Kitchen Hive

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