Happy Green Day 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. It is paramount to use fresh and tender beans, avoid stringy, overripe ones.
SAUTÉED GREEN BEENS WITH ALMONDS
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
• 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.
