GREEN BEAN RECIPE how to cook green beans perfectly

Learn how to make my favorite green bean recipe! I'll show you how to cook fresh green beans perfectly every time PLUS my favorite way to make and serve them (hint: I LOVE them sauteed with shallots, garlic, and toasted almonds - just like a green bean almondine).

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TIME STAMPS
0:00 Intro
0:29 Prepping the Green Beans
0:44 Trimming the Green Beans
1:24 Blanching the Green Beans
2:40 So Many Options!
3:15 My Favorite Way to Prepare Green Beans
4:07 Prepping the Shallot
5:39 Plate and Enjoy!
6:16 Outro

GREEN BEANS RECIPE
1.5 pounds (675g) green beans trimmed
2.5 teaspoon Kosher salt divided
2 tablespoons (30ml) extra virgin olive oil
cup (35g) sliced almonds
1 shallot minced
1 garlic clove minced
teaspoon black pepper
grated zest of 1 lemon
2-3 wedges fresh lemon

Bring a large saucepan of water to a boil with 2 teaspoons salt. Add the green beans and cook 2-3 minutes, until they turn bright green. Drain, then immediately rinse under cold running water to stop the cooking. Drain again.

Heat the oil in a large (12-inch) non-stick skillet over medium-high heat. Add the almonds, stirring to coat with the oil. Add the shallot, garlic, pepper, and teaspoon salt. Cook, stirring frequently, until the shallots become softened and the almonds are toasted, about 5 minutes.

Add the green beans to the skillet, using tongs to toss them with almond mixture. Cook for 2-3 minutes, until heated through. Then, transfer the green beans to a serving bowl. Sprinkle with the lemon zest and serve with the lemon wedges.

NOTES
The green beans can be parboiled up to 3 days ahead. Store in the refrigerator until ready to cook.

NUTRITIONAL ANALYSIS
Serving: 1serving | Calories: 125kcal | Carbohydrates: 11g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Sodium: 201mg | Potassium: 314mg | Fiber: 4g | Sugar: 4g | Vitamin A: 784IU | Vitamin C: 14mg | Calcium: 66mg | Iron: 2mg

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