Tangy Almond Garlic String Beans
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 235
- Total Fat
- 22
- Saturated Fat
- 3
- Carbohydrates
- 8
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 270
- Total: 18 min
- Prep: 10 min
- Cook: 8 min
Ingredients
Salt
1 pound string beans, trimmed
1/2 cup sliced almonds
1/2 cup olive oil
4 to 5 cloves garlic, smashed
1-inch piece ginger, grated
1/2 teaspoon dried red chili flakes
1/4 cup red wine vinegar
Directions
- Bring a pot of salted water to a boil. Add the beans and cook for just 1 to 2 minutes, until the beans turn bright green. Strain them and run under cold water to stop them from cooking.
- Heat a large nonstick skillet over medium heat. Add the almonds and toast them until golden brown, about 4 minutes, shaking the pan often to avoid burning the almonds. Remove the toasted almonds from the pan.
- Return the skillet to the burner and increase the heat to medium-high. Heat the olive oil in the pan and add a few pinches of salt, the garlic, ginger, and chili flakes. Cook just until the garlic starts to brown. Add the vinegar and let cook down for 1 to 2 minutes. Remove pan from heat and toss in the beans to coat them thoroughly and evenly with the dressing.
- Serve on a platter and scatter the top with the toasted almonds.