6tablespoonschicken brothvegetable broth, or water
1 1/2 - 2tablespoonsfresh lemon juice or balsamic vinegar
Optional Almond Garnish:
1/2-1tablespoonbutter or olive oil
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.
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.
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!