Recipe courtesy of Dave Lieberman
Total:
18 min
Prep:
10 min
Cook:
8 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • Salt
  • 1 pound string beans, trimmed
  • 1/2 cup sliced almonds
  • 1/2 cup olive oil
  • 4 to 5 cloves garlic, smashed
  • 1-inch piece ginger, grated
  • 1/2 teaspoon dried red chili flakes
  • 1/4 cup red wine vinegar

Directions

Bring a pot of salted water to a boil. Add the beans and cook for just 1 to 2 minutes, until the beans turn bright green. Strain them and run under cold water to stop them from cooking.

Heat a large nonstick skillet over medium heat. Add the almonds and toast them until golden brown, about 4 minutes, shaking the pan often to avoid burning the almonds. Remove the toasted almonds from the pan.

Return the skillet to the burner and increase the heat to medium-high. Heat the olive oil in the pan and add a few pinches of salt, the garlic, ginger, and chili flakes. Cook just until the garlic starts to brown. Add the vinegar and let cook down for 1 to 2 minutes. Remove pan from heat and toss in the beans to coat them thoroughly and evenly with the dressing.

Serve on a platter and scatter the top with the toasted almonds.

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