Bring a large pot of salted water to a boil. Add Green Beans and cook for 3-5 minutes, until tender-crisp. Drain immediately and rinse with cold water to stop the cooking process.
While the Green Beans are cooking, toast the Sliced Almonds in a dry skillet over medium heat for 3-5 minutes, or until golden brown and fragrant. Watch carefully to prevent burning. Remove from skillet and set aside.
In the same skillet, melt Butter Sauce Butter over medium heat. Stir in Lemon Juice, Salt, and Black Pepper. Cook for 1 minute, until slightly thickened.
Add the drained Green Beans to the skillet with the Butter Sauce and toss to coat. Stir in the toasted Sliced Almonds.
Serve immediately.
Ingredients
4
1 pound450 gGreen Beans-trimmed
1/4 cup30 gSliced Almonds
2 tablespoons30 mLButter-unsalted
1 tablespoon15 mLLemon Juice-freshly squeezed
1/4 teaspoon1.25 mLSalt
1/8 teaspoon0.625 mLBlack Pepper-ground
Equipment
Large pot
Skillet
Colander
Instructions
Bring a large pot of salted water to a boil. Add Green Beans and cook for 3-5 minutes, until tender-crisp. Drain immediately and rinse with cold water to stop the cooking process.
While the Green Beans are cooking, toast the Sliced Almonds in a dry skillet over medium heat for 3-5 minutes, or until golden brown and fragrant. Watch carefully to prevent burning. Remove from skillet and set aside.
In the same skillet, melt Butter Sauce Butter over medium heat. Stir in Lemon Juice, Salt, and Black Pepper. Cook for 1 minute, until slightly thickened.
Add the drained Green Beans to the skillet with the Butter Sauce and toss to coat. Stir in the toasted Sliced Almonds.
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