Recipes

Here is a simple side to add to the table this year. I’m all about simplicity when it comes to Thanksgiving because you are likely preparing more than two dishes and need to place extra time and energy on the main course. In an effort to keep it easy, I found this recipe in 2013 and used it last year. It was a hit.

The Source: The New York Times Wellness Blog

Servings: 4

What you need:

• Kosher salt
• 8 ounces green and/or wax beans, trimmed
• ¼ cup blanched whole almonds, coarsely chopped
• 3 tablespoons extra-virgin olive oil, plus more as needed
• 1 large shallot, minced
• 1 tablespoon fresh flat-leaf parsley leaves, thinly sliced
• 1 lemon
• Freshly ground black pepper

Get to it:

Bring a large pot of water to a rolling boil and add salt (a teaspoon or so, or to taste). Fill a large bowl with ice and water. Add the green beans to the boiling water and cook until bright green but still firm, about 2 minutes. Drain and transfer to the ice water. When cool, drain again. Pat dry with paper towels until completely dry.

Meanwhile, in a small saucepan, combine the almonds and the oil, adding more oil if needed to just cover the almonds. Cook over medium heat until the almonds are golden, about 6 minutes. Remove from the heat and stir in the shallot. It will cook in the residual heat.

Coat a large skillet with oil. Heat over medium-high heat until very hot but not smoking. Add the beans and season with salt. Cook, tossing frequently, until charred dark brown in spots and tender-crisp, about 7 minutes.

Top with the almond mixture, then the parsley. Grate the zest from a quarter of the lemon directly over the beans, then cut the lemon into wedges for serving. Season with pepper and serve.

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