Spiced Green Beans Almondine
This can be served as a side to our Goat-Cheese Chicken Roulade.
- Servings: 4
Source: Martha Stewart Weddings, Spring 2010
- 1 pound green beans, stem ends trimmed
- 1/3 cup raw almonds, chopped
- 1 tablespoon olive oil
- Coarse salt
- Red-pepper flakes
Prepare a bowl of ice and water for an ice bath. Heat a pot of water to boiling; add beans and blanch just until bright green, 3 to 4 minutes; then plunge into ice bath to stop cooking. Drain, and refrigerate until just before serving. Heat oven to 350 degrees; spread almonds on a rimmed baking sheet, and toast in oven until lightly golden brown and fragrant, about 10 minutes.
Heat oil in a saute pan. Add beans, and saute until heated through, 3 to 4 minutes. Season with salt and a pinch of red-pepper flakes. Sprinkle with almonds, stir, and serve immediately.