Quick Green Beans
Total time: 10 minutes
Quick, crunchy, elementary.
Garlic — the idea is to slice it thin like the almonds.
- As a side dish along with fish, chicken, or a salad.
- Take it up a notch by crisping up some bacon lardons first. Cook the beans in the bacon fat, and toss the bacon with the beans just before you remove everything from the skillet.
- 20 to 25 green beans
- 2 tablespoons sliced almonds
- 3 cloves garlic
- small amount of red onion
- freshly ground black pepper
- small pinch of kosher salt
Mise en place
(Set yourself up for success before you start cooking)
- Rinse the green beans, snap off the stem end, and place on a paper towel
- When you finish, place another paper towel on top of the beans to absorb excess moisture
Heat up a cast iron skillet on the stove over medium heat. While the skillet is heating up, thinly slice a small amount of red onion. Go ahead and peel the garlic cloves and slice thinly as well.
Add the beans to the skillet, and try to arrange in an even layer so that each bean is in contact with the surface of the skillet. Cook for two minutes.
Add the red onion, a small pinch of kosher salt and freshly ground black pepper. Stir around the onion and green beans and cook for another two minutes.
Add the garlic and almonds. Stir every 30 seconds or so until the garlic and the almond slices start to take on some color. This should take 60 to 120 seconds.
Transfer everything to your plate or a serving tray. We don't want the garlic to cook anymore, so it is essential to remove everything from the skillet.