A Fancier Side of Green Beans

One of our go-to vegetables these days is green beans. Another is squash but this post is about dressing up our sauteed green beans. This originally made an appearance in this post from last October and oddly enough featured a pork tenderloin as did these green beans.

Here are the directions from that post:
"For the green beans: Wash and snap beans. Heat evoo over medium high in a skillet then add green beans and seasonings. Sometimes when I do this I use some Mrs. Dash or salt and pepper. For this particular night I added minced garlic! Cook for 8-10 minutes or until the green beans turn a bright green and look like they want to jump from the pan into your mouth! Serve immediately."

The lucky seasonings this night were minced garlic, toasted almonds, and lemon zest! Half way through cooking the green beans stir in a handful of sliced almonds and lemon zest. Turn the heat down a little because you don't want to burn the almonds! I definitely eye-balled the amount; depends how much crunch and texture you want in your dish. Then with just a few more minutes left in the saute pan, add the minced garlic and stir to make sure all the green beans are coated evenly.

Served with the marinated pork tenderloin and sweet potatoes (microwaved on the potato setting and then topped with a little butter, cinnamon, and nutmeg)

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