Description
A perfect veggie side for weeknight dinners, but also special enough for holiday meals.
Ingredients
Scale
- 3 pounds fresh green beans, tops cut off and cut in half if desired
- 2 – 3 cloves of garlic, depending on size, minced. About 1 tablespoon.
- 3 tablespoons of butter, softened to room temperature
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/2 cup of sliced almonds, toasted
Instructions
- Make the garlic butter: In a small dish, mix the softened butter, minced garlic and salt and pepper until well combined. You can do this the day before and store in the fridge.
- Add 2 inches or so of water to a large pot with a steamer insert. Place the cleaned green beans into the pan and bring to a boil over medium high heat. Cover the pot and steam the beans for 5-10 minutes, until tender, but not soggy, when pierced with a fork. The beans should still have their bright green color. Drain the beans in a colander.
- While the beans are steaming, toast the sliced almonds. If you have the oven on for another dish, toast the almonds on a cookie sheet for 3-4 minutes or so. If you don’t already have the oven on, toast them in a dry saucepan over medium low heat. Watch them carefully as they will quickly go from pale to burnt! You want a slight browning. Remove from heat and place in a small bowl. You can also toast the almonds the day before you make the dish.
- Place the cooked beans in a large mixing bowl and top with the garlic butter. Cover the bowl with plastic wrap and let them sit until you are ready to eat. This will keep them warm, and allow the garlic butter to really season the beans.
- Move the beans to your serving dish and top with the toasted sliced almonds. You are ready to eat!
Keywords: green beans, veggie recipe, garlic butter, steamed green beans, toasted almonds
