Crispy Green Beans with Toasted Almonds in ONE Skillet | Hexclad

almonds

🥗Healthier: slivered almonds

💰Cheaper: sunflower seeds

Sunflower seeds provide a nut-free option and are often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

Chop off the ends of 3 cloves of garlic, peel them, and mince using a garlic press.

Measure out 12 oz of green beans and 1/4 cup of sliced almonds.

Heat a 12-inch Hexclad pan over medium-high heat and add 4 cups of warm water.

Add the green beans to the boiling water, cover with a lid, and set a timer for 4 minutes.

After 4 minutes, remove the lid, turn off the heat, and transfer the green beans to a bowl filled with cold ice water to stop cooking.

Carefully move the skillet to the sink and empty out the water.

Dry out the hot pan, add 1 teaspoon of butter, and then add the sliced almonds, a couple pinches of salt, and a little garlic powder. Stir to coat the almonds in butter.

Continue stirring the almonds until they are golden brown, then transfer them to a small bowl.

Spread the blanched green beans on a clean dish towel or paper towels, facing them horizontally, and roll up the towel to squeeze out excess water.

Heat the skillet just above medium heat and add 1 tablespoon of light olive oil or avocado oil.

Once the oil is warm, carefully add the green beans to the pan and stir them around, seasoning with a couple pinches of salt.

After 1-2 minutes, add the minced garlic and spread it over the green beans, letting them sit for 15-20 seconds before stirring again.

Let the green beans sit for another 15-20 seconds until they start to turn light brown on the edges and the garlic is fragrant but not burnt.

Turn off the heat and transfer the green beans to a serving tray, retaining their bright green color and bits of toasted garlic.

Sprinkle the toasted almonds over the green beans as a garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens