This is a great alternative to the typical green bean casserole that uses cream of mushroom soup and fried onions. Instead of overly processed goo, this one tastes fresh and earthy.
2 lbs green beans
3 cloves garlic, minced
juice of one lemon (about 2 Tbs)
2 Tbs fresh parsley, chopped
½ tsp dried thyme
2 Tbs butter (we use vegan)
2 Tbs sliced almonds, toasted
Steam green beans around 10 minutes. Toast sliced almonds by placing them into a small dry pan over medium heat. Let cook for two to three minutes, stirring occasionally so they don’t burn. In a large nonstick pan or skillet, melt butter over medium-high heat and sauté garlic, parsley, and thyme for a couple of minutes. Add the steamed green beans and lemon juice and sauté an additional 2 minutes. Serve warm with toasted almonds.