Haricots Verts Amandine (V)

Ingredients

• 1 lb haricots verts (French green beans), ends trimmed
• 2 tbs extra-virgin olive oil or clarified butter
• ¼ C slivered almonds
• 2 cloves garlic, minced
• Zest of 1 lemon
• Salt and freshly ground black pepper to taste

Directions

1. Prepare a large bowl of water and ice cubes. Set aside until the beans are cooked.
2. Bring a large pot of salted water to a boil. Add the beans and cook for 3-4 minutes or until tender. When the beans are vibrant green and tender-crisp, transfer the beans to iced water. Set aside.
3. In a dry skillet over medium heat, toast the almonds, stirring frequently, until they are golden brown and fragrant. Be careful, as they will burn quickly if left unattended. Remove the almonds from the skillet and set aside.
4. Heat the olive oil in the skillet over medium heat. Add the minced garlic and sauté for a minute or two, stirring to prevent burning. While the garlic cooks, drain the beans. When the garlic is almost finished cooking, increase the heat to medium-high and add the drained haricot verts. Sauté for 2-3 minutes until the beans are heated through. Stir frequently to avoid burning the garlic.
5. When the beans are done, remove the skillet from the heat and add most of the toasted almonds and lemon zest. Toss with tongs in the pan, then taste and adjust with salt and pepper. Transfer to a platter and top with the remaining toasted almonds and lemon zest. Serve immediately.