Green Beans with Browned Butter Almondine

Foodie Crush

Ready in: 45 minutes
Servings: 4
Vegetarian
Gluten Free

Ingredients

  • ½ teaspoon freshly ground black pepper
    Spices and Seasonings
  • 3 tablespoons butter, divided
    Milk, Eggs, Other Dairy
  • 1-2 tablespoons of water or chicken broth
    Canned and Jarred
  • 1 pound fresh green beans
    Produce
  • Juice of 1 lemon, to taste
    Produce
  • ¾ teaspoon kosher salt
    Spices and Seasonings
  • ½ cup slivered sliced almonds
    Baking

Steps

  • Trim the ends of the green beans and rinse well, set aside.
  • In a large skillet over medium low heat, melt 2 tablespoons of the butter.
  • Add the almonds and cook for 2-3 minutes , stirring, until the nuts and butter become fragrantly nutty and begin to brown.
  • Add the green beans, and the kosher salt and freshly ground black pepper.
  • Add 1 or 2 tablespoon of water or chicken broth to the pan to add more steam to the pan and cover with a lid and simmer until the beans are al dent, 4-5 minutes more, tossing the beans and almonds occasionally so the nuts don't burn.
  • Add the remaining tablespoon of butter with the juice of off the lemon, and season with more salt and pepper and toss.
  • Add more lemon juice to taste.

Nutrition

  • Calories: 190.53  cal  (9.53%)
  • Fat: 15.47  g  (23.8%)
  • Saturated Fat: 5.96  g  (37.26%)
  • Carbohydrates: 11.53  g  (3.84%)
  • Sugar: 4.42  g  (4.91%)
  • Cholesterol: 22.58  mg  (7.53%)
  • Sodium: 531.79  mg  (23.12%)
  • Protein: 5.1  g  (10.19%)
  • Manganese: 0.59  mg  (29.45%)
  • Vitamin E: 4.26  mg  (28.41%)
  • Vitamin A: 1046.87  IU  (20.94%)
  • Vitamin C: 17.0  mg  (20.61%)
  • Fiber: 4.79  g  (19.18%)
  • Vitamin K: 17.47  µg  (16.64%)
  • Magnesium: 65.67  mg  (16.42%)
  • Vitamin B2: 0.26  mg  (15.31%)
  • Folate: 46.03  µg  (11.51%)
  • Phosphorus: 112.43  mg  (11.24%)
  • Copper: 0.22  mg  (10.93%)
  • Potassium: 351.1  mg  (10.03%)
  • Iron: 1.71  mg  (9.52%)
  • Vitamin B6: 0.18  mg  (9.19%)
  • Vitamin B1: 0.12  mg  (8.27%)
  • Calcium: 82.17  mg  (8.22%)
  • Vitamin B3: 1.32  mg  (6.61%)
  • Zinc: 0.71  mg  (4.72%)
  • Vitamin B5: 0.34  mg  (3.44%)
  • Selenium: 1.14  µg  (1.63%)
  • Vitamin D: 0.16  µg  (1.05%)

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