Chef Jacquie Recipe
- 1 pound green beans, trim tips and cut into 1 inch bite sized pieces
- Water, for boiling
- 1 teaspoon kosher salt
- 1/2 stick salted butter
- 1/2 cup slivered or sliced almonds
- 1/2 teaspoon salt
- 1 Tablespoon lemon juice
Blanche green beans:
Place ice cubes and water into a large bowl and set aside. In a large saucepot, over high heat, bring water to a boil. Add 1 teaspoon kosher salt and green beans, bring back to a boil and cook for about 4-5 minutes.
Drain and immediately plunge beans into ice water bath. When cooled, place beans aside or in a closed container and keep in the refrigerator until ready to use.
Making Green Beans Almandine:
In a large pan, over medium heat, add butter, salt and almonds. Cook almonds for about 2 minutes or until golden brown, stirring, so they don’t burn.
Add green beans and lemon juice, stirring to coat green beans with butter sauce and to warm the beans through.