Ingredients
Scale
- 2 pounds fresh green beans, trimmed
- 1 tablespoon fine sea salt, for the blanching water
- 6 tablespoons unsalted butter, divided
- 3/4 cup sliced almonds
- 2 medium shallots, thinly sliced (about 3/4 cup)
- 3 garlic cloves, thinly sliced
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 3/4 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley
Instructions
- Bring a large pot of water to a rolling boil and add the tablespoon of salt. Cook the green beans for 4 to 5 minutes, until bright green and crisp tender. Move them straight into a large bowl of ice water for 2 minutes, then drain and dry very well on clean towels. This blanch can be done a day ahead: wrap the dried beans in a towel, bag them, and refrigerate.
- Toast the almonds in a large dry skillet over medium heat for 3 to 4 minutes, stirring often, until golden at the edges and fragrant. Tip them onto a plate.
- Melt 2 tablespoons of the butter in the same skillet over medium heat. Add the shallots and cook for 4 to 5 minutes, stirring now and then, until soft with crisp golden edges. Scoop them onto the plate with the almonds.
- Add the remaining 4 tablespoons of butter to the skillet and cook over medium heat, swirling, for 2 to 3 minutes, until it foams, smells nutty and turns amber with brown specks. Add the garlic slices and cook for 30 seconds only.
- Add the dried green beans to the brown butter and toss for 2 to 3 minutes, until every bean is glossy and heated through. Season with the salt, pepper and red pepper flakes if using.
- Take the skillet off the heat. Add the lemon zest and lemon juice and toss once more. Pile the beans onto a warm platter, shower with the almonds, shallots and parsley, and serve right away.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1
- Calories: 175
- Sugar: 5
- Sodium: 320
- Fat: 13
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 4
- Protein: 4
- Cholesterol: 23