Steamed Greens With Toasted Almonds Recipes

STEAMED GREEN BEANS WITH ALMONDS

Steps:

• 1. Steam the green beans until tender, about 10 to 15 minutes.
• 2. Heat the oil in a saute` pan and add the almond slivers. Saute over medium heat until lightly browned, about 2 minutes.
• 3. Add the green beans and butter. Turn of the heat and give it a squeeze of lemon juice. Toss together and season to taste with salt and pepper. Sprinkle with fresh parsley.

STEAM-SAUTEED GREEN BEANS WITH ALMONDS AND PARSLEY

Steps:

• Heat an 8 to 9-inch pot over medium-low heat. When it is hot, add almonds and toast, stirring frequently, until they are golden brown and fragrant, 2 to 3 minutes. Remove almonds from skillet and set aside. In the same pot add green beans, 1/3 cup water, 2 teaspoons butter, and salt, and cover. Increase heat to medium-high, cover and cook until steam escapes around lid. Set timer for 5 minutes and continue to steam until beans are brightly colored and just tender. Remove lid and continue to cook until water evaporates and beans start to saute, 1 to 2 minutes longer.
• Turn off heat, and stir in toasted almonds, lemon zest, parsley, remaining 2 teaspoons butter, and pepper, to taste. Serve immediately.

GREEN BEANS WITH TOASTED ALMONDS

Steps:

• Cook green beans 5 minutes in 1-inch boiling water, covered. Drain beans and return pan to heat.
• Add oil and butter pat to the pan. Toss beans in oil and melted butter. Season beans with a little salt and transfer to a serving plate.
• Garnish green beans with toasted slivered or sliced almonds.

GREEN BEANS WITH LEMON AND TOASTED ALMONDS

Steps:

• In a medium pan, toast almonds over medium heat. Remove from pan and add 1/2 inch water. Bring water to a boil, add beans and cover pan. Reduce heat. Cook beans 4 or 5 minutes until just tender yet still green. Drain beans and return pan to stovetop. Melt butter over moderate heat. Add lemon juice to butter (juice lemon half right side up to keep seeds with lemon, rather than in your beans). Add beans to lemon butter and coat evenly. Season with salt and pepper, to taste. Transfer green beans to dinner plates or serving plate and top with almonds.

STEAMED GREENS WITH TOASTED ALMONDS

Steps:

• Heat a small non stick fry pan over medium heat. Add almonds and toss for 5 minutes or until lightly toasted. Set aside.
• Place asparagus, broccoli, zucchini and beans in a steamer and steam for 5 minutes, add snow peas for a further minute or until tender.
• Transfer to a bowl and toss gently with oil and balsamic vinegar.
• Scatter with almonds and serve immediately.

MIXED GREENS WITH GOAT CHEESE AND CANDIED ALMONDS

Steps:

• For almonds:
• Place foil on work surface. Stir sugar and 1/4 cup water in heavy medium saucepan over low heat until sugar dissolves, brushing down sides of pan with wet pastry brush. Increase heat and boil without stirring until mixture turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 9 minutes. Mix in almonds. Immediately pour out onto foil, separating almonds with fork. Cool completely (mixture will harden).
• For salad:
• Boil apple cider in heavy large saucepan until reduced to 1/2 cup, about 23 minutes. Transfer to medium bowl and chill until cold. Add vinegar, onion, mustard and poppy seeds. Gradually whisk in olive oil. Season dressing to taste with salt and pepper. Toss greens, cheese and almonds in bowl with enough dressing to coat; serve.

GREEN BEANS WITH MUSHROOMS AND TOASTED ALMONDS

Steps:

• Blanch green beans for 5 minutes in boiling salted water.
• While the green beans are blanching, place large saute pan over medium-high heat. Add the olive oil and unsalted butter. Add mushrooms and saute until golden brown, 3 to 4 minutes. Add sliced scallions, saute 1 minute more. Pull green beans out of water and carefully add to pan.
• Season with salt and pepper. Remove from pan and finish with 1/2 cup toasted almonds. Serve.