Charred Green Bean and Almond Skillet

• 1 lb green beans, trimmed
• 1/4 cup sliced almonds
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt to taste
• Freshly ground black pepper to taste
• Juice of 1 lemon

Steps

1. 1 Heat olive oil in a large skillet over medium-high heat.
2. 2 Add green beans, smoked paprika, and garlic powder. Season with salt and pepper.
3. 3 Stir to coat beans evenly and cook for 5 minutes, stirring occasionally.
4. 4 Push beans to one side, add almonds to the other, and toast until golden.
5. 5 Toss beans and almonds together, squeeze lemon juice over the top, and cook for another minute.
6. 6 Serve immediately.

Equipment

• Large skillet

Variations

• Add a splash of balsamic vinegar for a tangy finish.
• Incorporate red pepper flakes for a kick of heat.

Substitutions

• If almonds are a no-go, substitute with pine nuts or walnuts.

Pairings

• Grilled chicken
• Roasted salmon
• Quinoa salad

Nutrition

Tips

• For extra flavor, sprinkle with grated Parmesan before serving.
• Use rainbow chard stems for a colorful twist.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet to maintain texture.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat in a skillet.

Serving Suggestions

• Pairs wonderfully with grilled chicken or as a standalone side.
• Serve with crusty bread to mop up any juices.

FAQ