Sauteed Green Beans with Toasted Almonds

Green beans tossed with herbs and toasted almonds become a quick and easy vegan side-dish that you can serve in season from May to October, depending on your locale. Though green beans are available year-round, you’ll appreciate this vegan recipe even more when the beans and herbs are in their peak season.
Green beans tossed with herbs and toasted almonds become a quick and easy vegan side-dish that you can serve in season from May to October, depending on your locale. Though green beans are available year-round, you’ll appreciate this vegan recipe even more when the beans and herbs are in their peak season.

Sauteed Green Beans with Toasted Almonds

Serves 4

Ingredients:

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• 1/2 cup sliced, slivered, or chopped almonds

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• 1 pound green beans, trimmed

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• 2 tablespoons olive oil

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• 3 tablespoons minced shallots

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• 1 garlic clove, minced

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• 1/3 cup finely chopped fresh herbs of your choice

Directions:

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1. Place almonds in small nonstick skillet over medium heat and cook, stirring until just golden. Immediately transfer them to a plate (they will scorch quickly).

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2. Cook beans in large pot of salted boiling water until just tender, about 5 minutes. Drain. Rinse beans under cold water. Drain well.

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3. Meanwhile, heat oil in a large skillet over medium heat and cook shallots and garlic, stirring often, for 1 minute.

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4. Add beans and cook, stirring often, until beans are lightly browned. Add almonds and herbs, tossing to coat.

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5. Season with salt and pepper, toss again, and serve warm.

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