Lemony Green Beans
Air Date: 1/18/2007
4 servings
1/4 cup slivered almonds
1 pound green beans, stem-end trimmed, and halved
1/3 cup water
4 teaspoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon finely grated lemon peel
2 tablespoons chopped fresh parsley
Heat a medium skillet over medium-low heat. When the skillet is hot, add
the almonds and toast for about 2 minutes, stirring frequently, until
golden; remove almonds and set aside.
Add green beans to the skillet with water, oil, and salt. Increase heat
to medium-high, cover skillet, and cook beans for 5 to 8 minutes, until
bright-colored and fork-tender.
Uncover and continue to cook for 1 to 2 more minutes, until the water
evaporates and the green beans begin to sauté.
Turn off heat, stir in toasted almonds, lemon peel, and parsley. Serve
immediately.
NOTE: Olive oil can be used to season, sauté, fry, and even bake. When
replacing pourable oils with olive oil, simply replace the amount of oil
specified in the recipe with the same amount of olive oil. If
substituting olive oil for butter or margarine, use about one-fourth
less olive oil.
Recipe and tips copyright and courtesy of the North American Olive Oil
Association. For more information, visit www.aboutoliveoil.org.
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