This is a simple variation of a great traditional Thanksgiving dish. The lemon is a flavor brightener and the almonds add a delicious crunch. From Veggie Teens: A Cookbook and Guide for Vegetarian Teenagers. Serves 4
1 pound of fresh green beans
1 tablespoon of butter
1 tablespoon of fresh lemon juice
2 tablespoons of slivered almonds
½ teaspoon of salt
Directions:
1. Trim the ends off the green beans and “string” them by pulling the tough string from edge of each bean.
2. Put green beans and 1 cup of water in a large pot. Cook on medium high for 10-15 minutes until beans are bight green and tender crisp.
3. While green beans are cooking, toast the almonds. Place them in a dry nonstick pan. Shake or stir frequently until they start to turn golden. Remove from hot pan immediately to cool.
4. Drain off any remaining water and add butter, stirring to melt and coat the beans. Sprinkle with lemon juice, salt, and toasted almonds.
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