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17.3.14

SAUTÉED GREEN BEENS WITH ALMONDS


Happy Green Day to everyone! This is an uncomplicated, simple vegetable side; I made it with green beans as well as various leafy greens. The aim is to get the vegetables tender without loosing their crispness or bright green color. 1/8 cup water may be added to green beans, but it isn’t needed for the leafy vegetables. It is paramount to use fresh and tender vegetables, avoid wilted greens or stringy, overripe beans. 

drizzle of olive oil 
1 Tbsp butter 
1/4 cup slivered almonds 
2 handfuls of fresh green beans, trimmed, washed and drained 
salt and pepper to taste 

 To cook GREEN BEANS: 

• In a non stick skillet, melt olive oil and butter over medium low heat. 
• Add the almonds and sauté until almonds get a little colour. 
• With a slotted spoon scoop out the almonds and place them in a small dish. 
• Add the green beans to the skillet and salt it to taste. 
• Sauté the green beans, stirring often for 3 minutes. 
• Add 1/8 cup of water, sauté until the water is cooked away. 
• Immediately cover with a lid and turn the heat off. 
• Let the green beans cook in the residual heat for 4-5 minutes. 
• Uncover, add the almonds and heat through until piping hot and serve.


To cook LEAFY GREENS: 

• In a non stick skillet, melt olive oil and butter over medium low heat. 
• Add the almonds and sauté until almonds get a little colour. 
• With a slotted spoon scoop out the almonds and place them in a small dish. 
• Add the leafy greens to the skillet and salt it to taste. 
• Sauté leafy greens for a minute and then turn them over and sauté for one more minute. 
• Add the almonds, shake to combine and season with pepper and serve.





6 comments:

  1. Happy St. Patrick's day to you too. I often serve the green beans with almonds at our holiday meals but I love the leafy greens too (they actually look like Brussels Sprouts).
    I left a comment on the Maple Salmon post yesterday using my phone, did it stick?)
    Eva http://kitcheninspirations.wordpress.com

    ReplyDelete
    Replies
    1. Yes those are brussels sprouts. The comment unfortunately didn't show up. Will check out what you have been up to Eva. :-)

      Delete
  2. I'm still waiting for fresh green beans to be available so I can try to make a dish like this. It's really hard to find a green bean dish that I like.

    ReplyDelete
    Replies
    1. Maria, I buy it in a plastic bag already trimmed. Not because they are trimmed, but because they are superior green beans. They are tender and never stringy. Safeway sells it year around.

      Delete
  3. Love the classic green beans with almonds, and the rest of the St. Patrick's day photos!

    ReplyDelete
    Replies
    1. Ah but these were nowhere as exciting as your green hat Elisabeth!

      Delete

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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