Pan-Roasted Green Beans With Golden Almonds

By cindyandmojo

Ingredients

• Kosher salt
• 8 ounces green and/or wax beans, trimmed
• 1/4 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

Details

Servings 4
Adapted from cooking.nytimes.com

Preparation

Step 1

Bring a large pot of water to a rolling boil and add salt (a teaspoon or so, or to taste). 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 the beans, then cut the lemon into wedges for serving. Season with pepper and serve.