Pan-Roasted Green Beans with Golden Almonds

Ingredients:

  • Kosher salt
  • 8 ounces green and/or wax beans, trimmed
  • 1/4 cup blanched whole almonds, coarsely chopped
  • 3 tablespoons extra-virgin olive oil, plus more as needed
  • 1 large shallot, minced
  • 1 tablespoon fresh flat-leaf parsley leaves, thinly sliced
  • 1 lemon
  • Freshly ground black pepper

Directions:

  1. Bring a large pot of water to a rolling boil and add salt (a teaspoon or so, or to taste). Fill a large bowl with ice and water. Add the green beans to the boiling water and cook until bright green but still firm, about 2 minutes. Drain and transfer to the ice water. When cool, drain again. Pat dry with paper towels until completely dry.
  2. Meanwhile, in a small saucepan, combine the almonds and the oil, adding more oil if needed to just cover the almonds. Cook over medium heat until the almonds are golden, about 6 minutes. Remove from the heat and stir in the shallot. It will cook in the residual heat.
  3. Coat a large skillet with oil. Heat over medium-high heat until very hot but not smoking. Add the beans and season with salt. Cook, tossing frequently, until charred dark brown in spots and tender-crisp, about 7 minutes.
  4. Top with the almond mixture, then the parsley. Grate the zest from a quarter of the lemon directly over the beans, then cut the lemon into wedges for serving. Season with pepper and serve.

Yield: 4 servings.

Source: Well’s Vegetarian Thanksgiving 2011 (http://www.nytimes.com/interactive/2011/11/01/health/20111101_vegetarian_thanksgiving.html#Pan-Roasted_Green_Beans_With_Golden_Almonds)

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