Green Beans Amandine

• Kosher salt and freshly ground black pepper
• 1 pound haricots verts, trimmed
• 1/2 cup sliced almonds
• 5 tablespoons unsalted butter
• 2 cloves garlic, chopped and smashed into a paste

1. Bring a large pot of water to a boil.
2. Fill a large bowl with ice cubes, add a few cups of cold water and place a strainer inside.
3. Add 2 teaspoons kosher salt and the green beans to the boiling water and cook until crisp-tender, about 4 minutes.
4. Drain the green beans and immediately put into the strainer set inside the ice water.
5. Let sit until cold, about 2 minutes; drain well and pat dry with paper towels.
6. In a small saute pan over medium heat, add in the almonds and cook until lightly toasted.
7. Transfer the almonds to a small bowl.
8. Add the butter, garlic and green beans into a large saute pan and cook over medium-high heat, tossing to coat the beans.
9. Cook until the beans are heated through and al dente, about 2 minutes.
10. Season with salt and pepper and transfer to a platter.
11. Top with the toasted almonds.

kosher salt, haricots verts, almonds, unsalted butter, garlic

Taken from www.foodnetwork.com/recipes/bobby-flay/green-beans-amandine.html (may not work)