Ingredients
1 lb green beans , ends trimmed
1 tbsp olive oil
¼ tsp salt
⅛ tsp black pepper
3 cloves garlic, minced
¼ cup marcona almonds
1 tbsp parmesan cheese, grated, optional
1 lemon, for serving
Preparation
Bring a large pot of water to a rolling boil. Add the green beans, and cook for about 2 minutes until bright green but still firm.
Use a colander to drain the green beans, then quickly transfer them to a bowl filled with ice and water to stop the cooking process. Drain again and pat dry with a paper towel.
Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook for 1 minute until fragrant but not golden.
Add the green beans, salt, and pepper to the skillet with the garlic and cook for about 3 to 4 minutes until the green beans become fork-tender but still crisp.
Remove the green beans from heat, and sprinkle with grated parmesan
In the same skillet used to cook the green beans, add the marcona almonds and toast them for about 5 to 6 minutes until golden brown. Remove from heat and add on top of the green beans.
Serve with more parmesan cheese and fresh lemon wedges, if desired. Enjoy!
