There’s a reason that I never ever boil veggies, and it’s probably not what you think.

Are you ready for this? My kids would eat them. Shawn would eat most. But me? I can’t stand boiled vegetables and won’t eat them at all. Maybe I am a teensy picky in that respect. But steam them, salt them a little and I am sooo there. Roast them with a touch of olive oil, salt and pepper – delish. Or, for a special occasional, drizzle them with a bit of butter — or that nutty amazingness known as browned butter. Oh yea.

So, when I planned the Thanksgiving side dishes and included steamed Green Beans with Browned Butter and Almonds, that was really about me. Being a little picky. But as it turned out, everyone loved them. Seconds and thirds were had. And when I reheated them for dinner, the kids cleaned them off the plates.

Four ingredients. That’s all this takes.

Yield: 4 servings

Green Beans with Browned Butter and Almonds

Ingredients

4 cups uncooked fresh green beans
2 tbsp unsalted butter
1/4 cup sliced almonds, (almond slivers)
sea salt

Instructions

Steam the green beans until tender crisp. If using frozen fresh ones, you can do this from frozen. Transfer to a serving dish.
Place the butter in a small pan and melt over a medium flame. Continue heating, occasionally swirling the pan, until the butter turns an amber color. Quickly remove from heat.
Sprinkle the green beans with the almonds and drizzle with the browned butter. Salt, as desired, with sea salt.
Serve hot.