Up until a few years ago, my main exposure to green beans had come from the canned variety. As you may know, canned green beans tend to be soggy and not very visually-appealing. While canned green beans still have a similar nutrient content to fresh or frozen varieties – including high levels of Vitamin C and a good amount of fiber, Vitamins A and K, folate, and manganese – they often contain added sodium and are, in my opinion, lacking a key aspect that their fresh counterparts have – crunch. There is nothing more satisfying then fresh, nappy green beans prepared with only a few other healthy ingredients. Since green beans are now in season, I’ve been making this dish quite frequently – and it’s the only vegetable dish that makes my normally veggie-averse husband come back for seconds.
Cheesy Green Beans Almondine
1 pound fresh green beans, ends trimmed (you can also use the fresh, pre-cut, steam-in-bag variety that Green Line makes)
2 tablespoons slivered almonds
1-2 tablespoons olive oil (if you have flavored oil, like garlic or basil, use it here)
¼ cup shredded parmesan or cheddar cheese (or use your favorite cheese – low-fat is preferable)
Freshly ground black pepper, to taste
1. Cook beans in a medium saucepan, covered in a small amount of boiling water until crisp-tender. Alternatively, microwave beans in a steamer (or in the bag if you’re using the Green Line beans) according to manufacturer’s instructions.
2. Drain beans and move to a large bowl.
3. Drizzle with olive oil, and sprinkle with almonds and cheese.
4. Toss together and serve warm.