Tiny New York Kitchen: Green Beans with Almonds

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By Victoria Hart Glavin of Tiny New York Kitchen

Here’s an alternative to the classic green bean casserole. This recipe requires only stovetop cooking and can be partially made the day before. P.S. this dish is gluten free.

Ingredients

2 Pounds Fresh Green Beans (Trimmed)

1/2 Cup Slivered Almonds

4 Tablespoons Unsalted Butter

1 Tablespoon Olive Oil

1 Tablespoon Fresh Parsley (Chopped)

Place the slivered almonds in a medium-size skillet and toast over a medium heat for 2 minutes. Stir frequently. You will want them to be lightly browned. Remove from heat and let cool completely.

Place green beans in large-size saucepan. Cover with cold water. Turn heat to a medium-high and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 5 minutes. Drain beans. Place beans in ice water

bath for 5 minutes. This will stop any further cooking.

Drain beans and pat dry. Place beans in zip-lock bag and place in

refrigerator for 2 hours. You will want beans to be thoroughly chilled.

In a large-size skillet place butter and olive oil. Turn heat to medium and melt butter. Stir in green beans. Cook for 5 minutes. You will want beans to be a light golden brown. Stir in cooled almonds and parsley. Heat through.

Transfer to serving bowl and serve warm.

Serves 6
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Total Time: 160 Minutes
“Work With What You Got!”


Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.

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