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Say goodbye to the Jolly Green Giant. No need to buy frozen when you can make these Steamed Green Beans with Slivered Almonds so easy all by yourself.
Vegetables are often just an afterthought on the plate. Open a can, heat, add butter a bit of salt; done. Grab the already flavored microwaveable bag from the freezer; zip zap, done. And some of these easy preparations are not so bad. But fresh is still better. When you make it fresh and by yourself, you have total control of what you put on your beans!
This is such an easy recipe, but so so good
I love green beans. They are so versatile; steam them, roast them, sauté them. You can even make that famous Green Bean Casserole, but make it fresh as Alton Brown shows us here with his Best Ever Green Bean Casserole. No need for that cream of mushroom soup which I’m going to blame as a contributing factor to the reason I hate mushrooms. Mom used to try to hide that yucky soup in her gravy sometimes, but I could smell it a mile away.
I grow my own beans during the summer months with the plants generally lasting well into autumn; usually until the first freeze. I’ve planted purple beans (which turn green when you cook them but are easier to find in the bush) and Kentucky pole beans. I prefer pole to bush beans and this year I used tomato cages instead of trellising them, and it worked great.
When choosing green beans at the supermarket, look for ones that are unblemished, and feel full; sometimes the ends of the beans are empty. Don’t pick those! And try to keep them all about the same size so they cook evenly. OK…let’s make some simple Steamed Green Beans with Slivered Almonds!
Steam the green beans until tender, about 7 - 10 minutes. Heat the oil in a saute pan and add the almonds. Saute over medium heat until lightly browned. about 2 minutes. Add the green beans and butter. Turn off the heat and give it a squeeze of lemon juice. Toss together and season to taste with salt and pepper.
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