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green beans

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1/2 cup(s) slivered almonds
2 tsp olive oil
3 clove(s) (medium) garlic clove(s), minced
8 cup(s) green snap beans, fresh, trimmed, or thawed if frozen
1/2 cup(s) canned chicken broth, or vegetable broth
1/2 tsp table salt, or to taste
1/4 tsp black pepper, freshly ground, or to taste

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Ingredients

  • 1/2 cup(s) slivered almonds
  • 2 tsp olive oil
  • 3 clove(s) (medium) garlic clove(s), minced
  • 8 cup(s) green snap beans, fresh, trimmed, or thawed if frozen
  • 1/2 cup(s) canned chicken broth, or vegetable broth
  • 1/2 tsp table salt, or to taste
  • 1/4 tsp black pepper, freshly ground, or to taste

Details

Servings 8
Preparation time 8mins
Cooking time 19mins

Preparation

Step 1

Place almonds in a large dry skillet and place pan over medium heat. Cook until nuts are golden brown, shaking pan frequently, about 2 to 4 minutes. Remove nuts from pan; set aside.


Heat oil in same skillet over medium-high heat. Add garlic and cook , stirring, 1 minute. Add string beans and sauté 1 minute. Add broth to pan; cover and steam until string beans are crisp-tender, about 3 to 5 minutes. Add salt and pepper; stir to coat. Remove from heat; stir in toasted almonds. Yields about 3/4 cup per serving.

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