Green Beans Almondine

Ingredients

• 1 pound green beans – ends trimmed
• 4 quarts water
• 2 tablespoons kosher salt
• 0.5 cup sliced almonds
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 tablespoons shallot – finely minced
• 1 tablespoon lemon juice – fresh
• 0.5 teaspoon lemon zest – finely grated
• 2 tablespoons fresh flat-leaf parsley – chopped
• 0.25 teaspoon black pepper – freshly ground
• lemon – cut into wedges (for serving)

Instructions

1. Bring 4 quarts water to a rolling boil in a large pot, then stir in 2 tablespoons kosher salt.
2. Trim the green beans and boil until crisp-tender, 4–5 minutes (3–4 minutes for thin haricots verts). Drain very well.
3. While the water heats and the beans cook, toast the sliced almonds in a large dry skillet over medium heat, stirring, until golden and fragrant, 3–4 minutes. Transfer to a bowl.
4. Return the skillet to medium heat. Add the unsalted butter and olive oil; when the butter is foamy, add the minced shallot and cook, stirring, until translucent and softened, 1–2 minutes.
5. Add the drained green beans to the skillet and toss to coat in the butter mixture. Cook, stirring, until glossy and heated through, 2–3 minutes.
6. Off the heat, add the lemon juice, lemon zest, parsley, and black pepper. Return the toasted almonds to the pan and toss until evenly distributed.
7. Taste and serve immediately with lemon wedges.