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posted: 4/23/2012 11:25 AM

Green Beans with Toasted Almonds, Olive Oil and Sea Salt

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  • Side dishes of carrots, green beans and sugar snap peas round out quick, simple family meals.

      Side dishes of carrots, green beans and sugar snap peas round out quick, simple family meals.
    Steve Legato for Running Press


Kosher salt

1 pound green beans (preferably the thin ones called haricots vert), trimmed

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3 tablespoons extra-virgin olive oil

cup sliced almonds, lightly toasted

teaspoon sea salt

To a large saucepan three-quarters full of water, add a few pinches kosher salt. Bring water to a boil. In a large bowl, prepare an ice bath of cold water and ice cubes; set aside. Add beans to boiling water and cook until beans are tender enough to be speared with a fork but are still a bit crunchy, about 2 minutes. Drain beans and plunge them into the ice bath, swishing them around for 30 seconds. Drain and pat dry. You can do this part several hours ahead of time. Cover and refrigerate the beans, but bring to room temperature before serving.

To serve: Toss cooked beans, oil, almonds and sea salt and serve immediately.

"The Naptime Chef" by Kelsey Banfield (Running Press, 2012)

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