- Cooking Time: 8
- Servings: 4
- Preparation Time: 2
- 1/8-1/4 cup almonds, chopped of slivered
- 2 Tbsp oil
- 1 garlic clove (approx. 1 tsp)
- 1/2 lb of fresh green beans, trimmed (1 bag from our farm)
- 1-2 teaspoons Dijon mustard
- Salt to taste
- 1 sprig of fresh thyme
- 1. Heat a skillet. When hot, add the almonds and lightly roast/toast them a few seconds or a minute. Remove from the pan.
- 2. Steam the beans for 2-5 minutes (until just tender with a hint of crispness left) and proceed directly to step 3.
- ALTERNATIVELY, you can cook the green beans in a large pot of boiling salted water until just crisp-tender, about 5 minutes. Drain the beans and transfer them to a large bowl of ice water, cooling them completely. (The ice water will shock the beans into a vibrant green color.) Drain the beans well. At this point you can make the beans a day ahead and store in refrigerator.
- 3. In the same skillet you roasted the almonds in, add the oil. When hot, add in the garlic and sauté a few seconds. Add the mustard, thyme leaves (just remove the leaves from the sprig with the pressure of your fingers moving from the bottom to the top of the sprig) and salt. Mix. Add the beans to the skillet and toss until heated through, about 4 minutes. Transfer to a serving bowl. Sprinkle with toasted almonds. Adjust seasoning if needed.
NotesFEATURING: Beans (green or yellow) and garlic
This is a really quick side dish that is simple and yummy and so easy to adjust based on how many beans you have. The thyme is just subtle enough. If you don't have fresh thyme, you can use dried thyme but adjust the quantities accordingly (approx. 2-3 generous pinches).