Milk Street Thanksgiving: Green Beans with Browned Butter and Almonds
Green Beans with Browned Butter and Almonds
This easy one-pot side was inspired by classic green bean almondine. First, the beans simmer in a small amount of water until tender-crisp. then, the liquid is cooked off, leaving them lightly glazed with butter. We especially like the texture of slivered almonds in this dish, but just about any type of nut pairs well with the beans. Red pepper adds a touch of piquancy and lemon zest and juice brightens up the flavors.
Don’t remove all of the almonds from the pot after toasting. Leave about half of them to cook with the beans; they soften slightly with cooking and add richness and textural interest to the dish.
1⁄3 cup slivered almonds OR chopped walnuts OR chopped hazelnuts
3 tablespoons salted butter
3 medium shallots, sliced into thin rings
1⁄4-1⁄2 teaspoon red pepper flakes
Kosher salt and black pepper
2 pounds green beans, trimmed
1 teaspoon grated lemon zest, plus 2 tablespoons lemon juice
1. In a large Dutch oven over medium, toast the almonds, stirring occasionally, until lightly browned and fragrant, about 5 minutes. Transfer about half of the almonds to a small bowl and set aside for garnish. Add the butter to the pot. When melted, add the shallots and pepper flakes, then increase to medium-high and cook, stirring occasionally, until the shallots are lightly browned, about 2 minutes.
2. Add 1 cup water, 1⁄2 teaspoon salt and 1⁄4 teaspoon black pepper, then bring to a boil. Stir in the beans, cover and cook, stirring occasionally, until tender-crisp, 5 to 7 minutes. Uncover and cook, stirring occasionally, until the moisture evaporates and the beans begin to sizzle, 5 to 7 minutes. Off heat, stir in the lemon zest and juice, then taste and season with salt and pepper. Transfer to a serving dish and sprinkle with the reserved almonds.
3. Top with chopped fresh chives OR toasted walnut oil OR both
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PHOTO CREDITS: CHRISTOPHER KIMBALL’S MILK STREET