Ingredients
Equipment
Method
- In a large skillet over medium-low heat, melt the butter. Once it’s completely melted, add the almonds. Cook, stirring constantly, until the butter has browned and the almonds are beginning to brown, about 7 to 8 minutes.
- Add the shallot and cook, stirring constantly, for 1 minute. Stir in the lemon juice and 1 tablespoon water. Cook until the liquid thickens enough that your spatula leaves an open trail on the pan, about 1 more minute.
- Scoop the almond mixture into a bowl and set aside. Return the empty skillet to the stovetop, and add the green beans, ½ cup water, and ½ teaspoon salt. Cover and cook over medium heat, stirring occasionally, until the beans are nearly tender, about 9 to 10 minutes.
- Remove the lid and cook over medium-high heat until the liquid evaporates, about 2 to 4 minutes.
- Off the heat, add the reserved almond mixture to the skillet and toss to combine. Season with salt and pepper, to taste, and serve.
Nutrition
Notes
Leftover green beans will keep in the fridge, covered, for about 4 days.