By Maureen Callahan
Green Beans Amandine
Traditional amandine-style dishes are laden with butter and almonds. Since almonds contain heart-healthy mono- unsaturated fats, there’s no reason to remove them.
But there is reason to replace the saturated fat of butter with olive oil, another monounsaturated winner. Toasting the almonds helps intensify their nutty flavor.
1/4 cup slivered almonds
1 pound green beans, ends trimmed
1 tablespoon chopped fresh parsley
2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Place almonds in a small skillet over medium heat and toast for 2 to 3 minutes, stirring frequently, until lightly browned. Watch carefully so that nuts don’t burn. Remove nuts and let cool.
Cook beans in boiling water for 4 to 6 minutes or until tender-crunchy. Drain and toss with nuts and remaining ingredients. Serve immediately.
Yield: 4 servings (about 3/4 cup each)
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