Best 7 Mediterranean Roasted Green Beans With Slivered Almonds Recipes

GREEN BEANS WITH LEMON AND TOASTED ALMONDS

Steps:

• In a medium pan, toast almonds over medium heat. Remove from pan and add 1/2 inch water. Bring water to a boil, add beans and cover pan. Reduce heat. Cook beans 4 or 5 minutes until just tender yet still green. Drain beans and return pan to stovetop. Melt butter over moderate heat. Add lemon juice to butter (juice lemon half right side up to keep seeds with lemon, rather than in your beans). Add beans to lemon butter and coat evenly. Season with salt and pepper, to taste. Transfer green beans to dinner plates or serving plate and top with almonds.

GREEN BEANS WITH ALMONDS

Steps:

• Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain. , Meanwhile, in a small skillet over low heat, toast almonds in butter. Remove from the heat; stir in lemon juice and salt. Drain beans. Add almond mixture and toss to coat.

NOT-YOUR-GRANDMOTHER'S SAUTEED GREEN BEANS WITH SLIVERED ALMONDS

Steps:

• Bring a large pot of salted water to a boil and prepare an ice bath. For the ice bath, use a lot of ice, add 1 teaspoon or so of kosher salt (which will make it a bit colder) and put a colander inside the bowl so that the ice stays separate from the beans and it's easy to drain the beans as soon as they are well chilled.
• Add the green beans to the boiling water and cook until tender-crisp, about 3 minutes. Ladle out 2 tablespoons (30 ml) of the water, then transfer the green beans to the ice bath using a wire mesh spider or tongs. Allow to chill completely, then lift the colander out of the ice bath, and dry the green beans thoroughly with kitchen towels or paper towels. This can be done ahead of time.
• In a medium skillet, heat the butter and almonds over medium heat and cook, stirring frequently, until the almonds are deeply browned and nutty, 2 to 4 minutes. Add the garlic and shallot and cook, stirring often, until lightly browned, about 2 minutes longer. Add the lemon juice, along with 1 to 2 tablespoons (15 to 30 ml) of the cooking water. Increase the heat to high and stir and shake the pan rapidly to emulsify, about 30 seconds. The sauce should have a glossy sheen and not appear watery or greasy. If it's still watery, continue to simmer and shake. If it looks greasy, add another 1 tablespoon (15 ml) of water. When the sauce is ready, remove from the heat.
• Add the green beans to the pan with the sauce and toss to coat and combine. Return to medium heat and cook, tossing, until heated through, about 1 minute. Season to taste with Maldon salt and pepper. Garnish with the lemon zest and serve immediately.

GREEN BEANS WITH CARAMELIZED ONIONS AND ALMONDS

Steps:

• Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions.
• Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve. Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes. Add the thyme, and cook for another 5 minutes. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper, to taste.

FRIED GREEN BEANS WITH SLIVERED ALMONDS

Steps:

• In a frying pan, heat up olive oil over medium heat. Once hot, add green beans and saute until wrinkly!
• Add almonds and continue saute-ing until the almonds start to brown. Remove from heat and drizzle with lemon juice.
• Recipe can easily be doubled or tripled, depending on the number of people to feed!

GREEN BEANS WITH SHALLOTS, GARLIC & TOASTED ALMONDS

Steps:

• Cook green beans in boiling salted water until tender, then drain and cool under running water. Set aside.
• Put olive oil, shallots, garlic cloves and some salt in a frying pan, then cook gently for about 8 mins until soft but not brown. Tip in the beans and a grind of pepper, toss well, then warm through. Finish with a squeeze of lemon and toasted flaked almonds.

PAN-ROASTED GREEN BEANS WITH GOLDEN ALMONDS

Steps:

• Bring a large pot of water to a rolling boil and add salt (a teaspoon or so, or to taste). Fill a large bowl with ice and water. Add the green beans to the boiling water and cook until bright green but still firm, about 2 minutes. Drain and transfer to the ice water. When cool, drain again. Pat dry with paper towels until completely dry.
• Meanwhile, in a small saucepan, combine the almonds and the oil, adding more oil if needed to just cover the almonds. Cook over medium heat until the almonds are golden, about 6 minutes. Remove from the heat and stir in the shallot. It will cook in the residual heat.
• Coat a large skillet with oil. Heat over medium-high heat until very hot but not smoking. Add the beans and season with salt. Cook, tossing frequently, until charred dark brown in spots and tender-crisp, about 7 minutes.
• Top with the almond mixture, then the parsley. Grate the zest from a quarter of the lemon directly over the beans, then cut the lemon into wedges for serving. Season with pepper and serve.