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Even as an adult, I still struggle eating my veggies. You could say I have the palette of a picky 5 year old, and my weakness for gooey peanut butter and jelly sandwiches has lasted from Kindergarten to present day.
I normally rely on steamed broccoli or corn as a side, but over the past few years—brace yourselves—I've been branching out in order to get more nutrients into my diet. It turns out, I actually like a lot of vegetables! It just depends on how they are prepared, AKA doused in lots and lots of butter. 🙂
This green bean recipe is a delightful addition to chicken or steak, and the garlic-butter sauce gives it a ton of flavor. With a handful of almonds sprinkled on top, you have a professional looking dish to serve alongside your Thanksgiving or Christmas dinner.
And I'm willing to bet it will please even the pickiest of eaters.
How to Make a Side of Green Beans and Almonds
Step 1: Snip off the ends of each bean, cut them in half and rinse thoroughly.
Step 2: Toast almonds in a dry frying pan. Be sure to stir frequently to keep them from burning. Once they are lightly toasted, transfer almonds to a small dish.
Step 3: Mince the garlic and saute it in butter until soft, adding salt and pepper to taste.
Step 4: Meanwhile, cook the green beans in boiling water until tender. Drain the water and add the butter and garlic mixture. Toss. Serve with the almonds sprinkled on top.Print
- 1 lb fresh green beans
- 2 medium cloves of garlic
- 1 tbsp butter
- 1/4 cup slivered almonds
- Rinse and snip off ends of beans then cut them in half.
- Toast almonds in a dry frying pan. Stir frequently, they can burn rather quickly. Once toasted transfer almonds to a small dish.
- Saute minced garlic in butter until soft. Add salt and pepper to taste.
- Cook green beans in boiling water till fork tender. Drain and add butter & garlic mixture to hot green beans. Toss, adding almonds on top before serving.
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