It’s impossible not to love every single thing about Hannah Sunderani’s vegetarian and vegan recipes. Her vegan recipe ideas are always bright, fresh and unique. One of her skills is to create vegan versions of classic recipes. Sunderani is always an excellent resource for healthy side dishes, from her creamy vegan mashed potatoes (her secret to making vegan potatoes creamy is to use avocado oil and vegan butter) to her rainbow ratatouille.
Green Beans Amandine
Green beans amandine is a simple dish of sautéed green beans and garlic, toasted almonds, and a squeeze of lemon. It is bright, citrusy, and nutty for a healthy side dish worth sharing. My family loves this classic recipe. If you ask me, it’s far too delicious for how quickly it comes together.
Yield: 4
Materials
- ½ cup slivered almonds
- 3 tbsp olive oil
- 4 cloves garlic finely chopped
- 2 shallots finely chopped
- 1 pound green beans trimmed
- ½ tsp fine sea salt
- Pinch freshly ground black pepper
- 1 tbsp freshly-squeezed lemon juice
- zest of 1 lemon
Instructions
- In a small skillet over medium heat, toast the almonds, stirring often, until fragrant and golden brown, 5 to 7 minutes. (Keep a close watch on the almonds, as they can quickly go from lightly brown to burnt.) Set aside.
- Heat the olive oil in a large skillet (preferably cast-iron) over medium heat. Add the garlic and shallots and cook, stirring frequently, until the shallots are softened, 2 to 4 minutes.
- Increase the heat to high and add the green beans, salt, and pepper. Sauté the green beans until al dente, 5 to 7 minutes. Pour in the lemon juice, and sprinkle with the toasted almonds and lemon zest. Toss to combine. Serve hot.
