¼ kilo green beans
¼ cup chopped almonds
1 tbl. or about half a small lemons worth of juice
salt and/or garlic salt
- Bring some water to a boil while you pop the ends off the green beans; if they're real long break them in half as well.
- Put the green beans in the boiling water 5-10 minutes, just until tender. While they're cooking, slice the almonds, lengthwise or however you prefer.
- Heat a skillet with some olive oil, drain the green beans and throw them in. Stir them up a bit, and then throw in the salt, almonds and lemon juice. Sauté it all until the almonds darken (or even burn just a bit, mmm).
- Lay it out on a plate and enjoy!
I first had this as a side dish while at Bob and Linda's in Figuig for the weaving training. They have since finished their service and returned to the states, but were truly great volunteers. Aside from their great work with the women in Figuig, I am grateful to them for introducing me to Mollie Katzen's Moosewood Cookbook. Mollie has since inspired many of my cooking, particularly kneading, ventures. This green bean dish is really a great appetizer or side dish, but I admit I'll make it for dinner any chance I get.