1tablespoonavocado oilor other neutral oil with high smoke point
sea salt + black pepperto taste
6clovesgarlicthinly sliced or minced
1shallotminced
1teaspoonlemon zestoptional
1tablespoonorganic buttersub dairy-free butter
Instructions
Heat a large skillet over medium heat. Once hot, add almonds and a pinch of salt and cook for 3-4 minutes, stirring frequently, until golden brown. Remove the almonds from pan and set aside.Note: Be careful to watch the almonds closely because they can easily burn!
Heat the same skillet over medium-high heat and add avocado oil. Once the oil begins to shimmer, add the green beans. Season with a pinch of salt and pepper. You can always taste the beans when they finish cooking and add more seasoning later.
Cover the pan and continue to cook on medium-high heat until tender, about 6-8 minutes. Stir the beans every few minutes or so to ensure that they don't burn. Turn the heat down slightly if the beans are close to burning.
Once the beans are just about cooked, add the minced garlic, shallot, and butter. Toss to coat the beans and cook for another 45-60 seconds until the garlic and shallots are fragrant. Add the almonds and toss again. Then immediately remove from the pan and serve with lemon zest.Note: Garlic can burn easily, so don't cook for too long!
Notes
Leftovers: Store in an air-tight container for 3-4 days. Not freezer-friendly