Spring is coming, right?? Maybe? Someday? Well let's bring out the spring produce anyway! I feel like holidays call for one fancy green beans, and with Easter coming up next month, I decided it was time. Growing up my mom often made green beans almondine, so I turned to some of my favorite ingredients: garlic and almonds.
I gussied up this version a bit with some paprika, as well, but what I really love about this recipe is the technique I use for cooking the green beans. It's called steam sauté, and it's my favorite way to cook green beans. It's simple, really. You add both fat and water to the pan, the water boils to seem the beans, and when it's evaporated, the fat is left to sauté them. They end up soft all the way through, with a bit of char and flavor on the outside.
I hope that you can use this simple steam sauté technique over and over again, even if you switch up the recipe each time.
Garlic Almond Green Bean
2T ghee or other fat
4 cloves garlic
12 oz. fresh green beans, ends trimmed off
1/3c almonds, roughly chopped
10 cranks ground black pepper
- Heat skillet on medium heat
- Add ghee, garlic, and almonds to the pan and quickly sauté.
- Add green beans and water to the pan, then put a lid on the pan and let them cook for 10 minutes, stirring occasionally.
- When the water has evaporated and the beans are al dente, remove the lid from the pan. Add the spices, stir, and continue cooking until the beans develop some browned spots. Serve hot.
If you try these veggies, post a picture of it to Instagram and tag me with #ideatthatfoodtoo. Or, Pin the image below so you can keep this recipe for later.