Have you ever had those frozen Bird’s Eye green beans that some with almond slivers on top? Oh man! They are so good. I hate to admit it, but they are.
My fiancé is a fool for those things, and though I think they are delightful, I prefer to make and eat them fresh. So here you go folks, bright green beans with butter, toasted almonds and a little spice!
Ingredients: (serves 2)
green beans (a good handful, about a quarter pound)
1 tablespoon butter
1 teaspoon extra virgin olive oil
1/4 cup sliced (or slivered) almonds
red pepper flakes (to taste)
salt (to taste)
Wash the green beans and snap off any of those pesky stems you find.
Heat the butter and oil in a frying pan on medium high heat.
We could stop right there because butter and olive oil are enough for me. But why not push through? The green beans are so worth it.
When the butter has melted, add in the green beans.
Toss the beans in the butter and oil mixture and let them get nice and brown along the edges. The butter should turn a deep golden brown and the liquids in the pan will pucker and sizzle. Cook just a few minutes.
While the green beans are cooking, toast the almonds in a separate pan on low heat for about 2 minutes.
Then, add the almonds to the green beans and toss to combine.
Season with salt and a few good shakes of the red pepper flakes.
Serve and enjoy!
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