Crunchy and brightly colored, fresh green beans come to life when thyme from Ma’s Garden and slivered almonds are tossed together. These beans are fancy enough to add to your holiday menu and absolutely easy enough to join your weeknight dinner table.
Thyme for Green Beans and Almonds
1 lb fresh green beans cleaned and trimmed
2 TBS fresh Thyme leaves removed from stems
3 TBS butter
1/4 cup slivered almonds (I used toasted with sea salt in the produce section)
1-2 pinches sea salt
In a large stock pot, bring 2 quarts of water to a boil.
Add beans and cook for 3-4 minutes. Beans should still hold some crunch. Quickly drain and plunge beans into a large bowl of ice water. This shocks the beans and keeps thier vibrant green color. In a large saute pan, melt butter, add thyme and green beans. Toss until coated and beans are warmed. Add almonds, toss again. Remove from heat and place in a serving dish. Garnish with more almonds.