Pan-Roasted Green Beans With Golden Almonds

1. 1

   Bring a large pot of water to a rolling boil and add salt (a teaspoon or so, or to taste).

2. 2

   Fill a large bowl with ice and water.

3. 3

   Add the green beans to the boiling water and cook until bright green but still firm, about 2 minutes.

4. 4

   Drain and transfer to the ice water.

5. 5

   When cool, drain again.

6. 6

   Pat dry with paper towels until completely dry.

7. 7

   Meanwhile, in a small saucepan, combine the almonds and the oil, adding more oil if needed to just cover the almonds.

8. 8

   Cook over medium heat until the almonds are golden, about 6 minutes.

9. 9

   Remove from the heat and stir in the shallot.

10. 10

    It will cook in the residual heat.

11. 11

    Coat a large skillet with oil.

12. 12

    Heat over medium-high heat until very hot but not smoking.

13. 13

    Add the beans and season with salt.

14. 14

    Cook, tossing frequently, until charred dark brown in spots and tender-crisp, about 7 minutes.

15. 15

    Top with the almond mixture, then the parsley.

16. 16

    Grate the zest from a quarter of the lemon directly over the beans, then cut the lemon into wedges for serving.

17. 17

    Season with pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.