I’m very jealous of a good friend of mine who’s currently living in Paris and sending her lovely children to a wonderful Waldorf school where they’re served 5 course meals for lunch! It’s NO FAIR!!! I want to send my children to a fancy-schmancy Waldorf school and I want someone to cook me delightful 5 course French lunches. WAH! 😉
To make myself feel better, I drown my family in butter. And oh. my. These Haricot Vert (fancy French words for thin green beans) are absolute heaven. I can’t wait to make these with green beans fresh from my garden. It’s motivating me to get out there and actually plant some stuff – and I’ve pretty much been ignoring my garden since March’s good weather came to an end at the beginning of April.
These green beans have a delightful flavor. The butter, garlic, and almonds pair quite nicely with the green beans. My kids and husband ate up the very few that survived from pan to table and begged for more! I hope you’ll try them too!
- 3-4 TBS butter
- 3 cloves garlic
- 2-3 handfuls green beans (frozen or fresh)
- ¼ cup sliced almonds
- salt and pepper to taste
- Melt butter over medium high heat.
- Add frozen or fresh green beans to the butter and saute for a couple minutes.
- Add the garlic and let it mingle with the green beans. Normally, I saute garlic first and add other ingredients later. And you can do that too. I happened to cook these the other way around and thought the end result was really delicious.
- Add the sliced almonds and allow them to get brown and toasty.
- Season generously with salt and pepper.