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Information

Course: side dish
Total time: under 30 minutes
Skill level: Moderate
Cost: Inexpensive
Yield: Serves 4
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Notes

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.

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.

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Nutritional Information

Nutrients per serving

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%)