Buttered Green Beans with Leeks and Sliced Almonds
1 pound fresh green beans, trimmed (Haricot Verts are my favorite a long thin green bean)
1/2 teaspoon salt, divided
2 leeks, thinly sliced and cleaned
2 tablespoons butter
1/2 cup sliced or slivered almonds
Lemon zest and juice
black pepper, to taste
Directions:
1. Steam green beans in a small amount of water with 1/4 teaspoon salt, until beans tender; drain.
2. Toast sliced almonds in a skillet no oils needed. Stir over medium heat till brown. remove from burner and pan immediately as any additional heat will cause them to burn once they reach the browning point.
3. Heat the butter in the same large skillet you did the almonds in, and saute the leeks until they're lightly browned. Season with the remaining 1/4 teaspoon salt.
4. Add almonds(setting aside a few for the top) to the fully cooked leeks. Toss the mixture with the steamed green beans and season with salt and black pepper. Sprinkle remaining almonds on top.
Crispy Leeks
Cut leeks into 2-inch lengths. Holding the leek sections cut side up, cut lengthwise so that you end up with thin strips, known as the chiffonade cut, slicing until you reach the green portion. Make sure slices are cut very thin to shorten cooking time. Let leeks sit for at least 5 minutes before cooking.
No leeks? Use this simple recipe with just the green beans! Its delicious either way!
black pepper, to taste
Directions:
1. Steam green beans in a small amount of water with 1/4 teaspoon salt, until beans tender; drain.
2. Toast sliced almonds in a skillet no oils needed. Stir over medium heat till brown. remove from burner and pan immediately as any additional heat will cause them to burn once they reach the browning point.
3. Heat the butter in the same large skillet you did the almonds in, and saute the leeks until they're lightly browned. Season with the remaining 1/4 teaspoon salt.
4. Add almonds(setting aside a few for the top) to the fully cooked leeks. Toss the mixture with the steamed green beans and season with salt and black pepper. Sprinkle remaining almonds on top.
Crispy LeeksCut leeks into 2-inch lengths. Holding the leek sections cut side up, cut lengthwise so that you end up with thin strips, known as the chiffonade cut, slicing until you reach the green portion. Make sure slices are cut very thin to shorten cooking time. Let leeks sit for at least 5 minutes before cooking.
No leeks? Use this simple recipe with just the green beans! Its delicious either way!
