Tossed crisp-tender green beans with Lemon Rosemary Sea Salt, lemon juice, and toasted almonds for an easy Flour & Herbs vegetable side.
Flour & Herbs recipes
Lemon-Rosemary Green Beans with Toasted Almonds
By Flour & Herbs. Total time includes resting or chilling where specified; cooking times can vary.
Directions
- Toast the almonds. Put the sliced almonds in a dry skillet over medium-low heat. Toast for 2–3 minutes, stirring frequently, until lightly golden and fragrant. Transfer to a plate immediately so they do not continue browning in the hot pan.
- Cook the beans. Trim the green beans and add to a saucepan of boiling unsalted water. Cook for 4–6 minutes, until bright green and crisp-tender; taste a bean to check. Drain thoroughly so water does not dilute the oil and lemon.
- Warm and toss. Warm the olive oil in the skillet over medium heat. Add the drained beans and toss for about 1 minute, just until coated and hot. Avoid cooking them so long that they lose their bite.
- Finish off the heat. Add the Lemon Rosemary Sea Salt and lemon juice, then toss evenly. Scatter with the toasted almonds just before serving to keep them crisp. Taste before adding more salt.
Estimated nutrition: 125 calories per serving (1/4 of the recipe). Includes listed toppings and sauces; excludes suggested accompaniments. Actual values vary with brands and portions.
Before you start
Use a saucepan, colander and skillet. Trim the beans and measure the almonds before heating; thin almond slices color quickly.
Cooking tips
Move toasted almonds out of the hot skillet immediately. Drain beans thoroughly and add lemon near the end to keep their texture fresh.
Serving ideas and variations
Serve with roast poultry, fish or a holiday dinner. Add almonds only when serving; omit them for a nut-free version, checking seasoning labels as needed.
Storage and reheating
Refrigerate beans within 2 hours and use within 3 days, keeping almonds separate if possible. Reheat beans briefly in a skillet with a splash of water, then add almonds. Keep the refrigerator at 40°F (4°C) or below, and reheat cooked leftovers to 165°F (74°C).