Prep 30 mins
Cook 12 mins
This recipe was published on the WW site last year. I made it for Thanksgiving dinner and everyone loved it. According to WW, a 3/4 cup serving is 1 point. Prep time includes snapping the fresh green beans. If you're faster than me or you're using frozen green beans, it won't take as long. For variety, you can substitute pine nuts for the almonds. Toast the pine nuts the same as the almonds.
- 1⁄2 cup slivered almonds or 1⁄2 cup pine nuts
- 2 teaspoons olive oil
- 3 medium garlic cloves, minced
- 8 cups fresh green beans, snapped and trimmed or 8 cups frozen green beans, thawed
- 1⁄2 cup canned chicken broth or 1⁄2 cup canned vegetable broth
- 1⁄2 teaspoon salt (or to taste)
- 1⁄4 teaspoon black pepper, freshly ground (or to taste)
- Place almonds (or pine nuts) in a large, dry skillet and place over medium heat. Cook until nuts are golden brown, shaking pan frequently, about 2 to 4 minutes. Remove nuts from pan and set aside.
- Heat oil in same skillet over medium heat.
- Add garlic and cook, stirring, 1 minute.
- Add string beans and saute 1 minute.
- Add broth to pan; cover and steam until beans are crisp-tender, about 3-5 minutes.
- Add salt and pepper; stir to coat.
- Remove from heat; stir in toasted almonds.