Green beans amandine
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
Directions
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