Tofu & vegetables

Haricots Verts Almondine

Green beans with butter-toasted almonds and lemon — scale up with more beans and almonds for a bigger table.

Effort
low

How to do it

  1. Blanch beans: Boil salted water; cook beans until bright and tender-crisp. Drain; shock in ice water if you’re holding them; otherwise drain well.
  2. Almonds: In a large skillet, melt 3 tbsp butter over medium heat. Add almonds; cook, stirring, until golden and fragrant. Don’t walk away — they burn fast.
  3. Add garlic; stir ~30 seconds until fragrant.
  4. Toss in drained beans; heat through. Season with salt and pepper.
  5. Finish with 1 tbsp butter and lemon zest; toss. Taste; add more zest at the table if you like.

Scaling: For more people, bump beans toward 1½ lb and almonds toward ¾ cup; keep an eye on salt in the blanch water and final seasoning.