It’s always good to have a winning side dish… it just seems like I neglect that part of the meal, but I find it’s really worth it when I take the time. It makes me so impressed with my Grandparents generation—they always seemed to have an impressive “proper” spread complete with several side dishes, fruit, and followed up with dessert. I just feel lucky most days to throw together a casserole or something of that nature, and if it has some sort of veggie in it, I feel like “I’ve arrived.” :) Way to go Grandma! These string beans were really god- I love almonds in them! I’ve made a similar recipe before, but I really liked the addition of ginger- added a whole new dimension.
Tangy Almond Garlic String Beans (foodnetwork.com)
- 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 (I'm a wimp and didn't include this.)
- 1/4 cup red wine vinegar
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.