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Lemon Green Bean Almondine

Jazz up green beans with this easy technique of bringing lemony flavor to Lemon Green Bean Almondine - anneliesz

Truth or dare? I always go with dare, but will start here with a truth. At Thanksgiving, my two favorite dishes growing up starts with my Tita’s dressing (I’m not alone there as my Tia doubles the batch so she can freeze half, defrost, and reheat whenever she has a hankering for her mother’s cooking). The other dish at its core is more cream of mushroom soup concentrate and crunchy onions from a tin than green beans. One hopes that time outgrows habit and on that point, I still love my Tita’s dressing and a good Green Bean Casserole, though now I prefer homemade mushroom cream and fried shallots.

This dish is not that dish and yet I dare you to swap out the heavy, creamy traditional side dish for this one. It’s quick and the best part is the cooking time is about 2 minutes. Warm the lemon butter sauce in the microwave for 1 minute and as long as you’ve toasted the almonds ahead of time, you’ve got a new-to-the-Thanksgiving table side dish that takes less than 5 minutes but that also makes any evening meal a side dish cinch. You’re welcome.

Lemon Green Bean Almondine - anneliesz

Lemon Green Bean Almondine

Who doesn’t love recipes you prep in advance? Toast the almond slices the night before the big feast. Even blanch the green beans. Then on game day, reheat, toss, and serve. Easy

Makes 4 servings

1 pound green beans, trimmed
1 tablespoon unsalted butter
1 1/2 teaspoon fresh lemon juice
1/2 teaspoon kosher salt
3 tablespoons toasted almond slices

Blanch the green beans. Heat the butter, lemon juice, and salt for 1 minute until the butter is melted. Top with the almonds.

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Recipes

Kale Chips

When kale is at its most plentiful in the fall, this leafy green packs a powerful nutrient punch. We like it in a savory Village Pie, Kale Caesar Salad or in a Massaged Kale Salad. But when you get an urge for something crispety crunchy, you might find that kale makes a slightly addictive snack in kale chips. Of all the variations I’ve tried, CG’s Kale Chips recipe is the best. Lemony bright and tangy with a dairy-free cheese flavor, man, these hit the spot! She shows how to make them in a dehydrator but to bake them, turn on your oven to 300 degrees and bake for 20 minutes or until crisp but not burned.

 

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Set your oven to 300 degrees

ingredients needed for kale chips

squeeze fresh lemon juice

prime ripe lemon and squeeze out 1 tablespoon of lemon juice

add 5 teaspoons olive oil to kale

add 1 tsp kosher salt

add 4 tablespoons nutritional yeast to kale leaves

lay out kale pieces on pan and try to keep from overlapping

bake for 20 minutes or until crispy. Take care to watch them if baking longer than 20 min.

SIDE DISH RECIPES- Kale Chips

 

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