I thought we’d go just a tad healthier today.
You know, since I gave you some amazing cupcakes yesterday…it’s all about balance. (Um, but I’m still eating those cupcakes like there’s no tomorrow. I managed to get most of them out of the house by having Mikey take them to work, but I couldn’t bear to part with the last couple because OMG they go so well with a cuppa coffee…)
So yes, I present to you an awesome veggie side—a green bean dish that Mikey could not stop eating and raving about!
It kinda sounds like an odd combination of ingredients, but I promise you it is a grand crescendo of delicious flavors. Yes. I just said “crescendo.” I have no idea why that was the word that came to mind, but it’s happening and we’re going with it.
The sauce that coats the beans is kinda creamy, with a certain pungency that comes from the whole grain mustard, and a freshness from the minced herbs. Plus, the toasted almond slices add great crunch. It’s addictive as hell!
So, aside from the fact that this is super tasty, it also can be ready in FIVE MINUTES! How insane is that?! Annnnnd, you can eat it warm, at room temperature, or cold.
It’s a no-brainer recipe that you can whip up to accompany anything from a store-bought rotisserie chicken, to a couple quickly grilled salmon fillets. Basically what I’m saying is, make these green beans with anything and everything.
Yield: 2-4 servings
- 1 lb greens beans, washed and trimmed
- 2 tbsp sliced almonds
1 tbsp whole-grain mustard
2 tbsp crème fraîche
1/2 tsp fresh thyme leaves, roughly minced
1 tbsp fresh chives, minced
kosher salt and freshly-ground pepper
- Cook the beans in salted boiling water for 4 to 5 minutes, until crisp-tender. Drain, and immediately place in an ice water bath for just a few seconds. Drain.
- While the beans are cooking, toast up the almonds in a pan on the stove over medium-high heat, shaking often, until browned and fragrant.
- In a large bowl, whisk together the mustard, crème fraîche, thyme, and chives. Season to taste with salt and pepper. Add i the green beans and toss to coat. Plate, and top with the almonds.
recipe slightly adapted from here