Green Bean Almondine
Another farm fresh favorite of ours in the summer is green bean almondine. Freshy-picked green beans are in abundance everywhere you look, from farmers markets to grocery stores.
Green beans are in season June through September, so that’s a lot of fresh beans to eat! We have many ways to prepare our green beans in the summer, but this green bean almondine is one of our favorites.
The beans are so tasty and zippy that you will find yourself eating them all.
- 1-1/2 lbs. fresh green beans, cleans and trimmed
- 1 tablespoon olive oil
- 2 garlic cloves, chopped fine
- salt & pepper
- juice from 1/2 lemon
- 1/2 cup chicken broth
- 1/2 teaspoon Dijon mustard
- 1 tablespoon butter
- 1/4 cup almond slivers
- In a medium skillet, cook garlic for a few minutes in olive oil.
- Add the green beans to the skillet and saute for about 3-4 minutes, flipping beans with a spatula as they cook. Lightly salt & pepper beans.
- Squeeze the juice of 1/2 a lemon over beans.
- After 3-4 minutes, push the beans over to side and add the chicken broth and mustard. Stir through the beans.
- Cover and simmer for 5 minutes.
- Uncover and add the butter and almonds.
- Cook until all liquid is gone and almonds are lightly toasted.
We recommend about 1/2 of a fresh lemon, but add as mush as you like! Lemons are filled with Vitamin C and a great addition to vegetables.
Cooking in chicken broth will gently steam the green beans. Cover and let cook on low for about 5 minutes. You can take a peak after 4 minutes.