Lemon Ginger Green Beans With Almonds Food

GREEN BEANS ALMONDINE

Steps:

• Bring a large pot of salted water to a boil and set a large bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 2 minutes. Drain, and immediately immerse in the ice water to stop the cooking process. Drain, and transfer to a towel to dry.
• Heat a cast-iron skillet over medium heat. Add the almonds to the dry skillet and toast until golden brown, 2 to 3 minutes. Remove the almonds from the pan and set aside.
• Add the oil to the pan (turn down the heat down if necessary), then add the shallot and the salt and sauté for 2 minutes. Add the green beans and sauté, 2 to 4 more minutes, until the green beans are warmed through and tender. Remove the pan from the heat, add the garlic and lemon juice and toss. Season to taste with salt and pepper and transfer to a serving dish. Top with the almonds and serve.

GREEN BEANS WITH ALMONDS

Steps:

• Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain. , Meanwhile, in a small skillet over low heat, toast almonds in butter. Remove from the heat; stir in lemon juice and salt. Drain beans. Add almond mixture and toss to coat.

GREEN BEANS WITH GINGER AND GARLIC

Steps:

• Bring a large pot of salted water to a boil, and fill a large bowl with ice water. Working in two batches, boil beans until just tender but still crisp and bright green. Start testing after 4 minutes or so, being careful not to overcook. When done, plunge beans into ice water to stop cooking, lift out immediately when cool and drain on towels. (Recipe can be made to this point up to a day in advance and kept refrigerated, wrapped in towels.)
• When ready to cook, heat 2 tablespoons oil in a wide skillet over high heat. Add half the beans, half the ginger and half the garlic, and cook, stirring and tossing constantly, until beans are heated through and ginger and garlic are softened and aromatic. Sprinkle with salt, and remove to a serving dish. Repeat with remaining oil, beans, ginger and garlic. Serve.

GREEN BEANS WITH LEMON VINAIGRETTE AND ALMONDS

Steps:

• For the vinaigrette, combine the lemon juice, olive oil, lemon zest and salt and pepper to taste in a small bowl. Whisk until combined. Set aside.
• In a large pot, bring 6 quarts of salted water to a boil. Add the green beans and cook for 4 minutes. Drain and place the beans in a serving dish. Toss with the vinaigrette and almonds and serve.

LEMON PEPPER GREEN BEANS

Steps:

• Place green beans in a steamer over 1 inch of boiling water. Cover, and cook until tender but still firm, about 10 minutes; drain.
• Meanwhile, melt butter in a skillet over medium heat. Saute almonds until lightly browned. Season with lemon pepper. Stir in green beans, and toss to coat.

GREEN BEANS WITH SHALLOTS, GARLIC & TOASTED ALMONDS

Steps:

• Cook green beans in boiling salted water until tender, then drain and cool under running water. Set aside.
• Put olive oil, shallots, garlic cloves and some salt in a frying pan, then cook gently for about 8 mins until soft but not brown. Tip in the beans and a grind of pepper, toss well, then warm through. Finish with a squeeze of lemon and toasted flaked almonds.

LEMON GREEN BEANS

Steps:

• Grate the zest of 1/2 lemon, and squeeze 1 1/2 tablespoons lemon juice.
• In a saucepan of boiling salted water, cook beans until tender, about 10 minutes. Drain, and return to pan. Remove from heat. Toss with oil, 3/4 teaspoon salt, and lemon juice. Serve sprinkled with lemon zest.

GREEN BEANS WITH LEMON AND ALMONDS

Steps:

• Cook the green beans in a pot with salted water until JUST tender (about 5 minutes, you can steam the also) drain and transfer to a large bowl of ice water to cool; drain and pat dry with a paper towel (this can be done a day ahead).
• Melt butter in a skillet over medium heat.
• Add in chopped almonds, and toss with butter; saute the nuts until they are lightly browned and crisp (about 2-3 minutes).
• Add in beans, and toss to combine with the nuts until heated through (about 3-4 minutes).
• Mix in the lemon peel; cook 1 minute.
• Mix in the chopped parsley.
• Season with salt and pepper, and transfer to a bowl.
• Delicious!

NOT-YOUR-GRANDMOTHER'S SAUTEED GREEN BEANS WITH SLIVERED ALMONDS

Steps:

• Bring a large pot of salted water to a boil and prepare an ice bath. For the ice bath, use a lot of ice, add 1 teaspoon or so of kosher salt (which will make it a bit colder) and put a colander inside the bowl so that the ice stays separate from the beans and it's easy to drain the beans as soon as they are well chilled.
• Add the green beans to the boiling water and cook until tender-crisp, about 3 minutes. Ladle out 2 tablespoons (30 ml) of the water, then transfer the green beans to the ice bath using a wire mesh spider or tongs. Allow to chill completely, then lift the colander out of the ice bath, and dry the green beans thoroughly with kitchen towels or paper towels. This can be done ahead of time.
• In a medium skillet, heat the butter and almonds over medium heat and cook, stirring frequently, until the almonds are deeply browned and nutty, 2 to 4 minutes. Add the garlic and shallot and cook, stirring often, until lightly browned, about 2 minutes longer. Add the lemon juice, along with 1 to 2 tablespoons (15 to 30 ml) of the cooking water. Increase the heat to high and stir and shake the pan rapidly to emulsify, about 30 seconds. The sauce should have a glossy sheen and not appear watery or greasy. If it's still watery, continue to simmer and shake. If it looks greasy, add another 1 tablespoon (15 ml) of water. When the sauce is ready, remove from the heat.
• Add the green beans to the pan with the sauce and toss to coat and combine. Return to medium heat and cook, tossing, until heated through, about 1 minute. Season to taste with Maldon salt and pepper. Garnish with the lemon zest and serve immediately.

GREEN BEAN SALAD WITH ALMONDS

Steps:

• Place almonds in a small nonstick saute pan. Lightly toast over medium-high heat, about 3 minutes. Add 1 tablespoon tamari and stir until the almonds are coated evenly, about 30 seconds. Transfer to a plate and cool. Chop almonds roughly.
• Prepare a large bowl of ice water. In a large pot of boiling salted water, cook beans until crisp-tender, about 8 to 10 minutes.
• Drain the beans and transfer to the bowl of ice water. Remove green beans and drain well.
• In a large bowl, combine the sesame oil, vinegar, garlic, ginger, and remaining 1 tablespoon of tamari. Add the drained green beans and toss to coat. Garnish with roasted almonds and fresh cilantro, if desired. Serve immediately, while warm.