Ingredients
Directions
Prepare a large bowl with ice and 1 quart of water.
Blanch the beans: Bring the other 3 quarts of water and ½ teaspoon of salt, if using, to a boil.
Add the green beans and cook for 4 minutes. They should be lightly cooked and still retain some crispness.
Drain the beans and immediately plunge the blanched beans into the bowl of iced water. Leave them for a few minutes.
Meanwhile, heat a large stovetop pan on medium-high heat. Add the shallots and slivered almonds. Cook until the shallots are translucent, about 2–3 minutes, stirring continuously.
Add the garlic and cook for 30 seconds.
Add ½ cup vegetable broth to deglaze the pan.
Stir in the green beans, gently tossing to heat.
Add a light squeeze of lemon juice and season with salt, pepper, and red pepper flakes, if desired. Serve!
Chef's Notes
Substitutions
In place of shallots use red, yellow, or white onion.
Use ¾–1 teaspoon of garlic powder in place of whole cloves.
Chop whole almonds in case you can’t find slivered.
Add more delicious nutrition
Top with nutritional yeast or your favorite plant-based parmesan.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Prepare a large bowl with ice and 1 quart of water.
Blanch the beans: Bring the other 3 quarts of water and ½ teaspoon of salt, if using, to a boil.
Add the green beans and cook for 4 minutes. They should be lightly cooked and still retain some crispness.
Drain the beans and immediately plunge the blanched beans into the bowl of iced water. Leave them for a few minutes.
Meanwhile, heat a large stovetop pan on medium-high heat. Add the shallots and slivered almonds. Cook until the shallots are translucent, about 2–3 minutes, stirring continuously.
Add the garlic and cook for 30 seconds.
Add ½ cup vegetable broth to deglaze the pan.
Stir in the green beans, gently tossing to heat.
Add a light squeeze of lemon juice and season with salt, pepper, and red pepper flakes, if desired. Serve!
