Credit: Rachel Ray
Originally from March 2013 on my old blog
I served these with Pan-Roasted Pork Chops with Crispy Prosciutto and Roasted Red Grapes with Pan Sauce, which is also posted on my blog.
~1 pound green beans, trimmed and washed
~1 (2-ounce) bag sliced almonds (Rachael Ray claimed you could find them in the baking isle, but I didn’t find anything like that. There was only a big, 10 ounce bag. I just bought the whole thing and saved the rest for other uses).
~½ lemon, juiced and zested
~1 tablespoon butter
~Salt and pepper
In a medium pan, toast almonds over medium heat. This will take around 3 minutes or so. Keep watching the almonds and moving them around: they’re easy to burn! Once they have some color on them and you can smell them, they’re done.
You can either boil or steam the green beans. I prefer to steam them: it preserves the nutrients, and it’s much easier. Either way: cook the green beans al dente; they should be crisp and bright green, not mushy and dark.
Drain the beans. Melt the butter in a saute pan over medium heat. Add lemon juice and zest, then beans. Coat the beans evenly with the butter. Season with salt and pepper and transfer to a serving plate. Top with the almonds and serve.