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Author Notes: This recipe was born out of desperation, looking at an almost-empty pantry with a bag of frozen green beans in one hand. It was originally made to accompany chicken marsala, which it did admirably, but I think it would shine better alongside a lemon-accented chicken dish! It's fast, easy, and simple to double -- just make sure your pan is very hot when you add the green beans. —EmMa
ounces Frozen green beans
cup Toasted, salted almonds
tablespoon Olive oil
teaspoon Minced garlic
dashes Dried tarragon
- Boil the green beans according to the directions on the bag; make sure to dump them as soon as they soften, you don't want soggy green beans. Let them drain while you move on.
- Heat the olive oil in the pan; when warm, add tarragon. When hot, add garlic. Cook, stirring, for about 1 minute.
- If your almonds are already in pieces or slivers, add them to the pan and stir, watching them carefully; they burn quickly. If they're whole, toss them in the food processor for a minute first. Side note: I actually prefer them ground a bit, they cover the green beans more evenly -- no chasing slivers around your plate!
- Once the almonds are giving off their lovely almondy scent, turn up the heat in the pan and add the green beans immediately. Stir constantly until the green beans are crispy, and serve hot.