Green Beans and Almonds
Yield: 4 servings
Calories: 111kcal
Fresh, crisp and delicious citrus green beans and almonds are a fast healthy side dish. Sauteed with garlic, onions and orange juice and crunchy nuts.
Ingredients
- 4 quarts (3.8 L) water, divided
- 1 ⅛ teaspoon (8 g) kosher salt, divided
- 1 pound (454 g) green beans, or haricot verts
- 4 cups (520 g) ice cubes
- 1 tablespoon (15 ml) olive oil
- ¾ cup (90 g) sliced red onion, ¼" thick
- 2 cloves garlic, thinly sliced
- 1 teaspoon orange zest
- 2 tablespoons (30 ml) orange juice
- ⅛ teaspoon black pepper
- 1 tablespoon (6 g) sliced almonds
Instructions
- Blanch the Beans - Add 3 quarts of water and 1 teaspoon salt to a large pot. Heat over high heat until boiling. Add the green beans and cook for 2 minutes.
- Chill the Beans - Add 1 quart of water and ice to a large bowl. Drain the beans and transfer them to the ice water. Chill in the ice bath for at least 5 minutes, then drain well.
- Cook the Alliums - Heat a large skillet over medium heat, then add the olive oil. Add the onions and garlic and sauté for 3 minutes or until tender, being careful not to burn the garlic.
- Add the Beans and Seasonings - Add the green beans to the pan and stir. Add orange zest and juice, ⅛ teaspoon salt, and ⅛ teaspoon pepper, and sauté for 2 minutes. Season with more salt and pepper as desired.
- To Serve - Serve beans topped with almonds.
Notes
- Toast the Almonds: For a more fragrant topping, toast the almonds in a pan over medium heat, shaking the pan occasionally until lightly golden brown.
- Storing: Refrigerate in an airtight container for up to 5 days.
Nutrition
Calories: 111kcal | Carbohydrates: 15g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 69mg | Potassium: 326mg | Fiber: 5g | Sugar: 4g | Vitamin A: 750IU | Vitamin C: 35.5mg | Calcium: 70mg | Iron: 1.4mg
Recipe Link