This is the first of the recipes I've been meaning to share for months now.
I first made these green beans in November. Since it was just the two of us for Thanksgiving, I did not want to make a whole green bean casserole that would likely go to waste (of course, we took food to the barracks on that day so it would've worked out okay in the end).
I don't remember how I came up with it exactly...but I remember them being delicious enough that now I make them about once a week. This is a 3 INGREDIENT RECIPE (5 if you count salt and olive oil) and it packs a lot of flavor. I tend to make a meal out of this and then just leave some for Scott for when he gets home from work.
The pictures were taken at dusk with an iPhone. Forgive that, please.
Over medium heat, put 3-4 cloves of garlic in a saute pan with some olive oil. Make sure the garlic is thinly sliced, not minced or chopped. This is what will make it sweet.
Cook until the garlic is slightly browned and toasted.
Add in 1/2 cup-ish (maybe more) of sliced almonds (slivered works too).
Continue cooking until the almonds are toasted. Stir often and don't let the garlic burn. Put the mixture onto a plate so the garlic doesn't burn while you crisp up the green beans.
I buy the bags of fresh green beans that you steam in the microwave for 3 minutes. I add a bit more olive oil to the pan and then saute them...
...over pretty high heat because I want them to get crispy.
Once they're slightly toasted and have some color, add the garlic and almonds back in.
And that's it.
Sprinkle with salt...I use kosher salt but you can use whatever seasoning you like.
I've also added mushrooms to these, along with French fried onions. Shallots would be good too. Halved cherry tomatoes usually go in if I have them on hand. You can dress them up anyway you'd like!