Garlicky Green Bean Almondine

Garlicky Green Bean Almondine might be a good recipe to expand your side dish recipe box. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 108 calories, 4g of protein, and 6g of fat per serving. This recipe serves 8. For 74 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 348 people have made this recipe and would make it again. It is brought to you by Simply Scratch. Head to the store and pick up lemon juice, bell pepper, sea salt, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 25 minutes. With a spoonacular score of 97%, this dish is outstanding. Green Bean Almondine, Green Bean Almondine, and Classic Green Bean Almondine are very similar to this recipe.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

1 tablespoon Bacon Fat

Black Pepper, to taste

1 clove Fresh Garlic

1 pound Green Beans or Haricot Verts

1 teaspoon Lemon Juice

Sea salt, for seasoning water

2.5 ounces of Slivered Almonds

Equipment:

frying pan

bowl

pot

garlic press

Cooking instruction summary:

Bring a pot of water to boil and season with a generous pinch of sea salt. Get a large bowl of ice water ready.In a deep 10-inch skillet melt a tablespoon of bacon fat. Throw in the slivered almonds, stir occasionally until toasted and golden. Remove to a small bowl and set them off to the side.Drop the green beans into the salted boiling water for two to three minutes. Immediately remove and plunge them into the bowl of ice water, to lock in that bright green color.Drain and shake off any excess water before placing the green beans in the skillet with the bacon fat. Toss and cook the beans for a few minutes to get them hot again.Using a garlic press; press in a clove of garlic. {Here is where you could add a teaspoon of lemon juice, if desired}Season with a generous amount of black pepper and toss, cooking until the green beans are al dente or to your liking.Add the toasted almonds back in to the skillet, toss and serve!

 

Step by step:


1. Bring a pot of water to boil and season with a generous pinch of sea salt. Get a large bowl of ice water ready.In a deep 10-inch skillet melt a tablespoon of bacon fat. Throw in the slivered almonds, stir occasionally until toasted and golden.

2. Remove to a small bowl and set them off to the side.Drop the green beans into the salted boiling water for two to three minutes. Immediately remove and plunge them into the bowl of ice water, to lock in that bright green color.

3. Drain and shake off any excess water before placing the green beans in the skillet with the bacon fat. Toss and cook the beans for a few minutes to get them hot again.Using a garlic press; press in a clove of garlic. {Here is where you could add a teaspoon of lemon juice, if desired}Season with a generous amount of black pepper and toss, cooking until the green beans are al dente or to your liking.

4. Add the toasted almonds back in to the skillet, toss and serve!


Nutrition Information:

Quickview
108k Calories
3g Protein
6g Total Fat
10g Carbs
39% Health Score
Limit These
Calories
108k
5%

Fat
6g
10%

  Saturated Fat
1g
7%

Carbohydrates
10g
4%

  Sugar
5g
6%

Cholesterol
1mg
1%

Sodium
202mg
9%

Get Enough Of These
Protein
3g
7%

Vitamin C
102mg
124%

Vitamin A
2723IU
54%

Vitamin E
3mg
25%

Manganese
0.42mg
21%

Fiber
4g
17%

Vitamin B6
0.31mg
16%

Folate
57µg
14%

Vitamin B2
0.21mg
13%

Magnesium
46mg
12%

Vitamin K
11µg
11%

Potassium
341mg
10%

Phosphorus
84mg
8%

Vitamin B3
1mg
7%

Vitamin B1
0.11mg
7%

Copper
0.14mg
7%

Iron
1mg
7%

Calcium
50mg
5%

Vitamin B5
0.41mg
4%

Zinc
0.6mg
4%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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