Green Beans, Peppers and Almonds
This is a quick, bright and tasty side dish. It seems to me that most people boil their vegetables, but this is completely unnecessary! The goal is simply to cook your veggies in a way that makes them healthy and delicious. Sautéed in a little butter will do the trick. Especially if you use a nice thin fresh variety of green bean!
This simple side can go with just about anything. A brined and roasted chicken with a nice citrus compound butter would really do the trick!
The toasted almonds add nice texture and a little nutty variety! Couldn't we all use a little more nutty variety!?
This simple side can go with just about anything. A brined and roasted chicken with a nice citrus compound butter would really do the trick!
The toasted almonds add nice texture and a little nutty variety! Couldn't we all use a little more nutty variety!?
Servings: 4 Servings
Calories: 147.545kcal
Ingredients
- 2 tbsp unsalted butter
- 1 lb green string beans ends and string removed
- 1 small red bell pepper thinly sliced
- 4 each garlic cloves minced
- 1/4 cup sliced almonds toasted
- salt and fresh cracked pepper to taste
Instructions
- Pre-heat a saute pan, over medium-high heat.
- When the pan is hot, add the butter and green beans, at the same time. Toss them in the pan to coat the green beans with butter. Season with salt and pepper.
- Saute the green beans for about 4 minutes.
- Add the sliced red bell peppers and garlic. Season with a little more salt and pepper.
- Saute for another 4 minutes, or until all the vegetables are cooked through. They should still be somewhat crisp and bright, but cooked through.
- At the last minute, add the toasted almonds to the pan. Mix them into the vegetables and then serve!
Nutrition
Serving: 4g | Calories: 147.545kcal | Carbohydrates: 12.0175g | Protein: 3.545g | Fat: 10.1975g | Fiber: 5.1675g