PAN ROASTED GREEN BEANS WITH ALMONDS RECIPES

Steps:

• Bring a large pot of water to a rolling boil and add salt (a teaspoon or so, or to taste). Fill a large bowl with ice and water. Add the green beans to the boiling water and cook until bright green but still firm, about 2 minutes. Drain and transfer to the ice water. When cool, drain again. Pat dry with paper towels until completely dry.
• Meanwhile, in a small saucepan, combine the almonds and the oil, adding more oil if needed to just cover the almonds. Cook over medium heat until the almonds are golden, about 6 minutes. Remove from the heat and stir in the shallot. It will cook in the residual heat.
• Coat a large skillet with oil. Heat over medium-high heat until very hot but not smoking. Add the beans and season with salt. Cook, tossing frequently, until charred dark brown in spots and tender-crisp, about 7 minutes.
• Top with the almond mixture, then the parsley. Grate the zest from a quarter of the lemon directly over the beans, then cut the lemon into wedges for serving. Season with pepper and serve.

Steps:

• LIne baking sheet with parchment paper. Melt 1 tablespoon butter in nonstick skillet over medium-low heat. Add sugar; stir until dissoved. Add almonds; cook, stirring occasionally, 3-5 minutes or until almonds begin to brown. Immediately spread onto prepared baking sheet. Cool completely.
• Combine green beans and water in 12-inch sauté pan with high sides; cover. Cook over medium-high heat 5 minutes. Uncover; cook until water is evaporated. Reduce heat to medium; add 2 tablespoons butter, onion, salt and pepper. Sauté until onion is cooked and beans are browned in spots. Remove to serving plate. Top with goat cheese and candied almonds. Serve immediately.