Haricot Vert Green Beans tossed with Olive Oil and Almonds
Plain green beans are boring. Accent the flavors with this simple combination and the bowl will be empty. Super healthy and super delicious. The Haricot Vert size of beans - which is just French for Green Beans - are very tender and easy for a bariatric person to eat.
- 8 ounces Haricot Verts - super thin green beans are my preference
- 1 tablespoon olive oil
- 1 garlic clove, sliced
- sea salt and freshly ground black pepper
- 1 cup sliced almonds
- Bring a couple quarts of water to boil in medium pot and toss in the green beans. Cook for just 2 to 3 minutes. Time in the pot depends on thickness of beans. DO NOT OVERCOOK. You want them to be bright green and still crispy, but tender. Drain and rinse in cold water; dry in paper towel and set aside.
- A few minutes before serving entree, heat olive oil in skillet, saute the garlic and almonds until garlic is golden at edges. Add the well drained green beans, give a toss to coat and reheat and season with about a ½ teaspoon salt and a few grinds of black pepper.