Tangy Almond Garlic String Beans (Dave Lieberman) |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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Ingredients:
salt |
1 pound string beans, trimmed |
1/2 cup sliced almonds |
1/2 cup olive oil |
salt |
4 to 5 cloves garlic, smashed |
1 -inch piece ginger, grated |
1/2 teaspoon dried red chili flakes |
1/4 cup red wine vinegar |
Directions:
1. Bring a pot of salted water to a boil. Add the beans and cook for just 1 to 2 minutes, until the beans turn bright green. Strain them and run under cold water to stop them from cooking.
2. Heat a large nonstick skillet over medium heat. Add the almonds and toast them until golden brown, about 4 minutes, shaking the pan often to avoid burning the almonds. Remove the toasted almonds from the pan.
3. Return the skillet to the burner and increase the heat to medium-high. Heat the olive oil in the pan and add a few pinches of salt, the garlic, ginger, and chili flakes. Cook just until the garlic starts to brown. Add the vinegar and let cook down for 1 to 2 minutes. Remove pan from heat and toss in the beans to coat them thoroughly and evenly with the dressing.
4. Serve on a platter and scatter the top with the toasted almonds.
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