Garlic Green Beans
***You can make this dish with the green garlic, now widely available in farmers’ markets, or with regular garlic.
*The abundant parsley here is almost like a second vitamin-rich green vegetable.
*Almonds contribute a crunchy texture, as well as lots of vitamin E and manganese. 1 1/4 pounds green beans, trimmed
2 tablespoons extra virgin olive oil
1 small bulb, or 4 cloves, green garlic, or 2 large cloves regular garlic, minced
Salt and freshly ground pepper to taste
1. Bring a large pot of water to a boil, salt generously and add the beans. Cook for five minutes until tender, and transfer to a bowl of ice-cold water. Drain. (Alternatively, steam the beans for five minutes and refresh with cold water).
2. Mix together the parsley, lemon zest and almonds in a small bowl. Heat the oil over medium heat in a large, heavy nonstick skillet, and add the garlic. As soon as it begins to sizzle and smell good (30 seconds to a minute), stir in the beans.
Toss for about a minute until the beans are coated with oil and cooked garlic, then stir in the parsley mixture.
Stir for a minute, and season to taste with salt and pepper.
Transfer the beans to a platter or serving dish, scrape the almond mixture remaining in the pan over the top and serve.
Yield: Serves four.
Advance preparation: The blanched or steamed green beans will keep for three or four days in the refrigerator.
Nutritional information per serving: 150 calories; 10 grams fat; 1 gram saturated fat; 0 milligrams cholesterol; 13 grams carbohydrates; 6 grams dietary fiber; 11 milligrams sodium (does not include salt added during cooking); 4 grams protein