This past December, my friend Rachel and her roommate hosted a small Chanukah dinner party at their apartment. They roasted a chicken, fried latkes, tossed together a salad of mesclun and goat cheese. And then there were the green beans.
I must admit that until this point in my life, most of the green beans almondine I’d had were by way of Bird’s Eye: out of the freezer, into microwave. The foil-wrapped almonds don’t usually make it into the toaster oven and are treated as an optional addition at the table.
But the green beans almondine at this Chanukah party, wow! I may have had two servings of them, then I may have loitered in the kitchen until it was decided that there weren’t quite enough left over to dig around for a small Tupperware. And then maybe, just maybe, I greedily ate the rest of the beans and golden almonds directly from the serving dish. I can’t quite remember if I used a fork for that final mini-serving, or just gobbled them up with my fingers.
There are a few things working together for this dish. One, I think, is to toast the almonds in the saute pan at the beginning and all the way through the making of the dish, rather than separately in a toaster oven or small pan. The second is the mix of butter and olive oil. I’ve actually tried this dish with a bit more butter, making it two tablespoons or so, and it was too buttery. (No, really, there can be such a thing.) Definitely stick with just a tablespoon of each fat. And there’s the fresh sage, a small but impactful last-minute addition that really ties the beans, nuts and garlic altogether. Finally, and please don’t cringe when I say this, remember to salt liberally every step of the way. The nuts get a little salty because of it, but the beans are just right, and let’s face it: salty nuts are delicious.
I happened to have both green beans and sage in the house this week. The slivered almonds I always have on hand; I store them in the freezer to keep them from spoiling.
Green Beans Almondine
1 tablespoon unsalted butter
1 tablespoon olive oil
1 lb. of green beans, cleaned, ends trimmed
About five cloves of garlic (yes, really) chopped
1/4 to 1/3 cup slivered almonds
Two leaves sage, julienned very thin
Melt butter in a saute pan that has a lid on a medium heat. When melted, add the olive oil; it should take no more than 20 seconds for them to make friends. Add the garlic, almonds and a pinch of salt to the melted butter and oil. Stir everything together for about a minute and a half, but make sure your garlic doesn’t brown. You might want to turn the flame down a little bit to make sure that doesn’t happen.
Add the green beans and a pinch of salt. Stir everything together for another minute. Add about 3/4 cup of water, lower heat to medium low and cover pan with lid.
It should take about 20 minutes for the green beans to soften. They will no longer be the bright green they turned when you added the water, but shouldn’t look too dulled, either. About 10 minutes in, do a quality-control bite. Most likely you’ll add another pinch of salt to continue to draw out the beans’ flavor. The nuts will have turned a bit more golden. There should be enough water to steam them the rest of the way, but if you’re scared they’re going to burn, add a few more tablespoons of water. Recover pan. About 10 minutes later, do another check. Chances are the beans will be cooked all the way through. Taste them again. Do they need more salt? If the beans are now soft, stir in the fresh sage and let everything cook together for about two minutes more. If the beans aren’t yet soft enough, cover the lid and cook them for about five minutes or until soft, taste, then add the sage.
Try not to eat too many with your fingers as you cook them.