Green beans, runner beans, french beans or
fagiolini - whatever you call them they are in-season on our farm! If you read our
last post you know we are eating them damn'near daily! Here we pick them while they are still young & tender - not the huge knobby tough beans I was used to before. And don't even get me started on the difference between fresh picked beans and the soggy, salty ones I was force-fed to eat as a kid...from a can!! (No wonder so many kids grow up hating vegetables). Now I eat them right off the vine!
This is a delicious, fast, simple and healthy way to devour these fantastic green veggies. The crunchy, toasty almonds pair so nicely with the al'dente green beans, just begging you to go back for seconds - guilt free!
Sauteed Green Beans with Toasted Almonds
serves 4
4 handfuls of green beans, trimmed and cut in half
2 cloves of garlic
pinch of chili flakes
100 gram
toasted almonds, chopped
olive oilsalt & pepper
Blanch your beans in boiling salted water for 3-8 minutes depending on the size and thickness of beans or until half cooked.
Drain and rinse under
cold water.
In a
frying pan slowly heat 3-4 glugs of olive oil along with the garlic and chili flakes.
When the garlic is nicely browned turn the heat up and add in the green beans and saute for a minute or two.
Add quarter cup of water. Allow the water to evaporate fully cooking the beans for about 3 minutes.
Season with salt & pepper.
Toss in toasted almonds.
(If you like you can add in a squeeze of lemon.)
Serve.
(Leftovers: also delicious served cold.)
Green Bean Lover? Here's another great recipe:
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