Friday, July 25, 2014
Inquirer Daily News

Green Beans With Toasted Almonds and Lemon

From The Art of Simple Food (Clarkson Potter, 2007)

4 serving(s)

1 pound green beans

2 tablespoons butter
 
1/4 cup sliced almonds
 
Juice of 1/2 lemon
 
Salt

1. Trim the stem end from the green beans and snap in half.

2. Melt the butter in a heavy pan over medium heat. When the foam has begun to subside, add the sliced almonds. Cook, stirring fairly often, until the almonds begin to brown.
 
3. Turn off the heat and add the lemon juice.
 
4. Cook the beans until tender in salted boiling water. Drain well and toss with the almonds and butter. Taste for salt and adjust as needed.
 
Per serving: 122 calories, 8 grams fat, 15 mg cholesterol, 49 mg sodium, 10 grams carbohydrates, 5 grams dietary fiber, 2 grams sugar, 3 grams of protein.
Tagged as: | Healthy; Side dish; Vegetable; Vegetarian

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