Green Beans Almondine

Scribbled Underline

1 pound (454 g) green beans, washed and trimmed 2 teaspoons kosher salt ½ cup (43 g) sliced almond 5 tablespoons (71 g) unsalted butter 4 cloves (4) garlic, very finely minced and smashed into a paste – Salt and pepper, to taste


White Scribbled Underline

– Add 3 quarts of water and kosher salt to a large pot. Heat pot over high heat and bring to a rolling boil.

– In a medium-sized bowl combine 1-quart water and a handful of ice cumbes. Set the ice bath aside.

Add beans to the boiling water and cook until the green beans are bright green and crisp-tender, 4 to 6 minutes. 

Immediately transfer beans to the ice bath for 5 minutes. Drain well and pat dry with paper towels. 

Heat a small saute pan over medium heat, add the almonds and cook, stirring frequently, until lightly toasted.  

In a large saute pan, melt the butter over medium-high heat. Add the green beans and garlic and cook, tossing to coat the beans, untl the beans are warmed through and al dente, about 2 minutes.