Author Notes: This dish illustrates a typical WWE approach to veggies. We want people to eat more of them, so we reserve our use of special, luxurious ingredients to dress them up. Butter to finish a steak that everyone wants to eat anyways? No. A little butter to finish perfectly cooked vegetables? YES! —What We Eat Gals
Prep time: 5 min
Cook time: 10 min
pound Green beans, stem side snipped
tablespoons Unsalted butter
cup Slivered almonds
Garlic clove, minced
Lemon, zest and juice
Maldon salt, to taste
- In a large pot of salted, boiling water, boil green beans until they are crisp-tender. Drain and shock in ice water to stop the cooking process. Dry well.
- Meanwhile, melt the butter in a large frying pan over medium heat. You’ll be finishing the green beans in the pan so it should large enough to accommodate all the beans. Once the butter is melted. Add in 1/3 cup slivered almonds and fry, stirring often, until they are evenly browned. Next, add in 1 minced garlic clove and let it gently cook for a minute or so. It should soften but not brown.
- Add in the drained and dried green beans and toss with the buttery almonds and garlic until they are well-coated and warmed through. Transfer to a serving platter and shower them with lemon zest, juice, and a generous three-finger pinch of Maldon salt. Enjoy!