1 /2teaspoon saltplus additional salt for cooking beans
Bring a large pot of water to a rapid boil. Season heavily with salt–about 1 tablespoon.
Drop green beans into boiling water and boil for 2-3 minutes, or until just crisp-tender.
Remove green beans from pot with a slotted spoon or spider strainer and place immediately into an ice bath.
Preheat a large skillet over medium-low heat. Add in slivered almonds. Shake the pan every 30 seconds. As soon as your nose begins to smell the almonds, or the almonds begin to turn light brown, remove the almonds from the skillet.
Remove green beans from ice bath and gently pat dry.
In the same skillet you toasted almonds in, melt butter over medium heat. Add in shallot, and saute until just softened, about 3-4 minutes. Add green beans and toss to coat.
Give the beans a squeeze of fresh lemon juice and season with ½ to 1 teaspoon salt to taste. Saute until warmed through, about 3-5 minutes.
Remove beans from skillet and place in serving dish. Top with toasted almonds.
Feel free to leave out shallots, for a more kid friendly recipe.
Do not substitute jarred lemon juice for fresh lemon juice.
To prepare this dish with frozen green beans, skip the step for blanching green beans. Simply steam your green beans according to package directions and pat dry and proceed with the recipe as stated.
String beans, haricot verts, or green beans all work in this recipe. You will need to cook string beans and haricot verts for a 1 minutes less time in the boiling water than thicker green beans.