Green Beans with Almonds
Quick and Easy Recipe for Green Beans with Almonds and Garlic is incredibly simple and super tasty. These fresh and vibrant green beans are made on the stovetop so it's the perfect side dish for Thanksgiving when oven space is at a premium.
Servings: 7
Calories: 124kcal
Ingredients
- 2 lbs fresh green beans
- 3 cloves garlic
- 2 tablespoon olive oil extra virgin
- ½ cup slivered almonds
- ½ teaspoon coarse sea salt
- ½ teaspoon crushed red pepper
Instructions
- Wash and trim green beans. Pat dry.
- Peel the garlic and finely grate, mince, or press. You'll want about 1 Tablespoon garlic for tasty green beans. So, if your cloves are on the small side, you will want to add a couple more.
- Measure the almonds, salt, pepper and olive oil so everything is ready to go before you begin.
Stovetop Directions:
- Heat large skillet over medium-high heat.
- Swirl in olive oil and wait a minute for it to heat up. Toss beans in oil. You may have to do this in two batches, depending on how large your pan is.
- Leave beans to blister, about 3 minutes. Toss again. The beans will turn a bright colored green as they cook. Add in the garlic, salt, crushed red pepper and almonds. Toss again. Cook for 2 more minutes. Toss again. Taste for doneness. If you prefer an al dente, somewhat crisp green bean, they'll be done. You can cook for another 2 minutes to suit your taste.
- Serve warm or at room temperature.
Oven Directions:
- Preheat oven to 425.
- Use a heavey baking tray and toss all ingredients, except for garlic together.
- Roast for 5 minutes. Add garlic to pan and toss well. Roast for an additional 8-10 minutes, or until beans are desired tenderness. I like mine al dente so I take them out at the 13 minutes total roasting time. But, you do you and keep them in for as long as 20 minutes if that's how you like them.
- Serve warm or at room temperature.
Video
Notes
Large skillet: I like to use a cast iron pan for even heat conduction. Use the heaviest skillet you have, preferably not non-stick.
Oil: If you're cutting back on oil, I would blanch the beans in boiling water for 3 minutes, toast the nuts in a dry pan, then add just a teaspoon of oil and the garlic to the pan to take the edge off the raw bite, then toss together with the beans until desired doneness.
Which cooking method is right for you?
- Using a cast iron pan on the stove is quicker, but requires your full attention. I prefer this method because it lets me be more in control and the beans retain a more vibrant color.
- The oven method is totally hands off, but will take longer, and the beans will be less vibrant in color.
Nutrition
Calories: 124kcal | Carbohydrates: 11g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.001g | Sodium: 176mg | Potassium: 333mg | Fiber: 5g | Sugar: 5g | Vitamin A: 937IU | Vitamin C: 16mg | Calcium: 69mg | Iron: 2mg