Wednesday, November 10, 2010

Green Beans with Almonds and Thyme

 Green Beans with Almonds and Thyme



  • 2 lbs of (fresh or frozen) green beans, trimmed
  • 1/4 cup (1/2 stick) butter
  • 1 Tbsp Dijon mustard
  • 1 teaspoon garlic salt
  • 2 Tbsp chopped fresh thyme
  • 1/3 cup slivered almonds, lightly toasted


  • Cook the green beans in a large pot of boiling salted water until just crisp-tender, about 5 minutes. 
  • Drain the beans and transfer them to a large bowl of ice water, cooling them completely. (The ice water will shock the beans into a vibrant green color.) 
  • Drain the beans well. At this point you can make the beans a day ahead and store in refrigerator.
  • Melt the butter in a large, heavy skillet over medium high heat. 
  • Whisk in half of the fresh thyme (1 Tbsp), the Dijon mustard and garlic salt into the butter. 
  • Add the beans to the skillet and toss until heated through, about 4 minutes. 
  • Transfer to a serving bowl. Sprinkle with toasted almonds and the remaining 1 Tbsp of thyme.


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