← Back to Search Results sauteeing American, European, French
pan-roasted-green-beans-with-golden-almondsnbsp

Photo by: John Kernick
Comments: 0
 

Recipe

This simple almond-shallot topping goes with just about any simply cooked vegetable, but it tastes best with green beans. Instead of simply blanching the beans, I char them until they develop a smoky richness.

Yield : Serves 4

Ingredients

  • Kosher salt
  • 8 ounces green beans and/or wax beans, trimmed
  • ¼ cup blanched whole almonds, coarsely chopped
  • 3 tablespoons extra virgin olive oil, plus more as needed
  • 1 large shallot, minced
  • 1 tablespoon fresh flat-leaf parsley leaves, thinly sliced
  • 1 lemon
  • Freshly ground black pepper

Directions

Bring a large pot of water to a rolling boil and salt it. 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, then cut the lemon into wedges for serving. Season with pepper and serve.


© 2011 Jean-Georges Vongerichten

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving, but does not include salting the water.

 

Nutritional Information

Nutrients per serving (% daily value)

162kcal (8%)
145mg (6%)
7g
3g
15g (23%)
0g
2g (9%)
10g
2g
0mg (0%)
2g
3g
39mg
203mg
27mcg RAE (1%)
8mg (14%)
48mg (5%)
1mg (6%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
baked-explorations Baked Explorations
by Matt Lewis
flavor Flavor
by Rocco DiSpirito
good-to-the-grain Good to the Grain
by Kim Boyce
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
food-to-live-by Food to Live By
by Myra Goodman
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?