Yield: 4 servings
|3 tablespoons||Chopped raw almonds or shiitake mushrooms (see note)|
|1 teaspoon||Melted butter|
|½ pounds||Green beans stem ends removed|
|1 large||Garlic clove(s), minced|
|2 teaspoons||Olive oil|
1. Preheat the oven to 325øF.
2. Toss the almonds with the butter in a baking dish and roast until they're dark brown, about 10 minutes. Set aside.
3. Steam the beans for 4-6 minutes until done.
4. While the beans are steaming, saut the garlic in the olive oil in a large skillet over low heat. When the garlic just begins to turn golden, add the salt and pepper and stir. Add the beans and stir again for 1 minute. Sprinkle with the roasted almonds. Serve hot.
Note: Instead of topping the beans with roasted almonds, you can cut fresh shiitake mushrooms into thin strips and brush them with olive oil. Heat a wok or cast-iron skillet, add the mushrooms, then blacken the mushrooms by cooking them over high heat for 1 minute on each side. Scatter the blackened shiitakes over the green beans.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 211-212 Submitted By DIANE LAZARUS On 10-04-95