This recipe shares some similarities with America’s Test Kitchen’s Skillet green beans, but I had been doing it for a long time before I found that one, which I thought would make a great change from my own recipe. One complaint Americans have against eating vegetables is the sameness, a complaint I’ve tried to deal with in some of my vegetable dishes.
Serves 4.
| — | caramelized slivered or sliced almonds | |
| ½ tsp | butter | |
| pinch | brown sugar | |
| 1 lb | green beans without stems | |
| 2 tbsp | butter | |
| 4 large cloves | garlic, minced or finely chopped | |
| pinch | salt | |
| 2 tbsp | flour | |
| 1 cup | chicken stock or water | |
| 2 tsp | lemon juice | |
| — | Kosher salt | |
| — | black pepper, fresh ground |
1. Sauté almonds in a non-stick skillet until just turning brown. Add tiny bit of butter and brown sugar and remove heat. Stir and spread on plate to cool. Set aside.
2. Melt butter in medium hot skillet until frothy, add in garlic and a pinch of salt. Sauté 30 seconds. Reduce heat. (Be very careful not to turn butter brown). Add flour and stir. Cook roux for a couple of minutes.
3. Place beans into skillet and toss with roux. Raise heat to medium high, add chicken stock and cover for 3-4 minutes to soften beans.
4. Uncover and reduce liquid, season with salt and pepper. Add lemon juice. Add almonds. Toss.