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Green Beans With Almond

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"Light and crisp fresh green side."

Serves 1 | Prep Time 15 | Cook Time 35

Why I Love This Recipe

This green beans with almonds appetizer salad recipe is most delicious one. It's healthy, and full of protein and gluten-free. You can have this at anytime to full-fill your hunger.

Ingredients You'll Need

80g Raw almond
60g Unsalted butter, divided
80g Large shallots, sliced
Salt flakes and black pepper
800g Thin green beans, trimmed
Fresh tarragon leaves, coarsely chopped
50g Lemon zest


Preheat your oven to 200°c. Spread the almonds on a baking sheet and toast them in the oven, tossing halfway through, until skins are splitting and nuts are fragrant, for about 15 minutes. Transfer them to a bowl to steam and cool, then rub the nuts with a kitchen towel to remove their skins. Roughly chop them and set aside.

In a large sauté pan over medium-high heat, melt half the butter. Add the shallots and cook, tossing, until lightly golden and softened, 3 to 4 minutes. Remove and set aside.

Reduce the heat to medium, and add 60ml water, along with the remaining butter, salt, and pepper to the same pan.

Add the green beans and toss to coat. Cover the pan and cook, tossing occasionally, until bright green and crisp-tender, for about 3 minutes

Remove the cover, raise heat to high and cook until the water evaporates and the beans are glazed, for about 3 minutes more. Toss the green beans with tarragon, lemon zest, almonds, and sautéed shallots. Serve immediately.

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