MY COOKBOOK

MY COOKBOOK
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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.





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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!

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