Ingredients
Scale
- 1 pound green beans or haricot vert
- 1/2 tablespoon olive oil
- 1/2 tablespoon butter
- 2 cloves garlic (minced)
- 1 1/2 cups chopped (fresh leeks or sweet onions)
- 6 tablespoons chicken broth (vegetable broth, or water)
- 1 1/2 – 2 tablespoons fresh lemon juice or balsamic vinegar
Optional Almond Garnish:
- 1/2 cup toasted almonds
- 1/2–1 tablespoon butter or olive oil
Instructions
- Add olive oil, butter, garlic, and leeks to a large saucepan or wok and cook over medium heat for about 5 minutes or until leeks are soft, transparent, and starting to brown.
- Stir in green beans and broth/water. Cook for about 5-7 minutes until beans are tender. Add lemon juice/vinegar and season with salt and pepper to taste. Garnish with toasted almonds if desired.
Toasted Almonds:
- Toast almonds by heating oil or butter in a large skillet over medium-low heat. Add almonds and brown. Watch them carefully since the almonds can burn rather quickly, especially if you're not cooking them over a lower heat. Let almonds sit until cool.
Notes
We recommend using organic ingredients when possible.
This recipe can easily be right-sized for your table. Looking for a side-dish for two? Divide it in half. Serving a party of 10 or 12? Just double it!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
