Green Beans With Lemon and Almonds

This green bean dish is absulutely delicious! Double the recipe to serve more than 6 people, or just double the recipe anyway LOL!. You can steam the beans, cover and chill up to a day in advance. Coarsley chopped pecans or walnuts can be substituted for the sliced almonds if desired.

• Ready In: 16 mins
• Serves: 4-6

Ingredients

• 2  lbs fresh green beans, trimmed
• 7  tablespoons butter (can use a bit less)
• 1  cup  almonds, coarsley chopped (or sliced)
• 1  tablespoon  minced lemon peel (use the yellow part only, can use a bit more lemon peel)
• 1⁄3 cup  finely chopped parsley
•  salt and pepper

Directions

1. 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).
2. Melt butter in a skillet over medium heat.
3. Add in chopped almonds, and toss with butter; saute the nuts until they are lightly browned and crisp (about 2-3 minutes).
4. Add in beans, and toss to combine with the nuts until heated through (about 3-4 minutes).
5. Mix in the lemon peel; cook 1 minute.
6. Mix in the chopped parsley.
7. Season with salt and pepper, and transfer to a bowl.
8. Delicious!