Haricots Verts Almondine with Browned Butter Almonds and Lemon

What you need

• 450 g (1 lb) green beans, or haricots verts, trimmed
• 60 g (4 tbsp) unsalted butter, divided
• 50 g (1/2 cup) sliced almonds
• 1 clove garlic, minced
• 1 tbsp lemon juice, freshly squeezed
• salt, 1 tbsp for the water, plus more to taste
• 1/4 tsp black pepper, freshly ground

Method

Restated from the original video

1. 1

   Bring a large pot of water to a boil and stir in 1 tbsp of salt. Fill a large bowl with ice water.

2. 2

   Boil the beans until bright green and crisp-tender, 3-5 min depending on thickness.

3. 3

   Lift the beans into the ice water to stop the cooking. Drain and pat dry, because wet beans spatter in the butter.

4. 4

   Melt 45 g (3 tbsp) of the butter in a wide skillet over medium heat until foaming.

5. 5

   Add the almonds and stir constantly until golden and nutty-smelling, 2-3 min. They burn within seconds, so stay at the stove.

6. 6

   Stir the garlic into the butter for 30 seconds, just until it smells fragrant. It must not brown.

7. 7

   Add the beans and the remaining butter. Toss for 2-3 min, until the beans are hot through.

8. 8

   Take the pan off the heat. Add the lemon juice, the pepper and a pinch of salt, and toss. Taste and adjust the salt.

9. 9

   Serve right away with the buttery almonds spooned over the top.

Imported from natashaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.