Green Beans with Lemon and Almonds
Haricot Vert… a very special green bean? Nah just French for fancy, skinny beans. I happen to like them better than regular green beans because of the quick cook and tenderness. This is a great light side dish for any meal and beautiful for a holiday side. It pairs well with beef, pork or turkey and dressing. I love it with my Spinach and Goat Cheese Stuffed Chicken and Hassel Back Butternut Squash or Butternut Squash Risotto. The simplicity of this dish is the best part. It can also be made ahead and served room temperature so that you save some oven space for the rest of your holiday meal. Just hold the cheese and nuts to add before serving.
I used almonds in this variation but you could also use pine nuts, pistachios, or walnuts. Other additions include roasted fennel or mushrooms to add some depth and meatiness.
Green Beans with Lemon and Almonds
Ingredients
- 1 lb fresh green beans, regular or French Adjust cooking time up 2-3 minutes for regular beans
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp lemon zest
- ⅓ cup slivered almonds, or other nuts Toasted preferred.
- ½ cup parmesan cheese, grated
Instructions
- In a serving bowl, combine olive oil, salt and pepper, lemon and zest. Stir vigorously to combine. Set aside.
- In a medium sauce pan add 2 inches of water and a steamer basket. Place beans in the basket and cover. Bring water to a boil on high heat. Once boiling steam beans for 5-7 minutes or until tender but still crisp. (If making ahead and serving room temperature put beans in an ice bath the stop cooking and remove to drain in a colander. When ready to serve Slightly heat dressing in microwave and toss with beans, nuts and cheese.)
- If serving immediately skip the ice bath and add directly to the dressing. Toss until mixed and top with cheese and nuts. Garnish with finely chopped red pepper or pimentos for color.