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.
- 4 cups uncooked fresh green beans
- 2 tbsp unsalted butter
- 1/4 cup sliced almonds, (almond slivers)
- sea salt
- 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.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.