- 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
- 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.
- 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.
- 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.
- 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)