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Lemon Garlic Green Beans with Almonds by Tess Masters
Thanks to: The Blender Girl Tess Masters
“The delicious aroma when you sauté the garlic, almonds, and lemon juice makes you salivate, and I have been caught eating the mixture off the wooden spoon before it even reaches the green beans! You really could serve that as a side topping, or stir it through cooked quinoa or millet with some fresh chopped parsley for a quick, easy grain dish.”
The Blender Girl Tess Masters
Photo Credit: Trent Lanz
3 quarts broth using Massel Concentrated Liquid Stock, vegetable flavor
30 oz green beans
1 cup raw almonds, sliced or roughly chopped
4 tablespoons fresh garlic, finely chopped
3 tablespoons fresh lemon juice
3 tablespoons cold pressed extra virgin olive oil
1 teaspoon Celtic sea salt OR Himalayan salt
1 teaspoon rough lemon zest strips
½ teaspoon finely grated lemon zest
Bring the vegetable broth and filtered water to a boil in a large saucepan.
Gently blanch the green beans for about 3 minutes until just al dente. Drain and set aside. Return to the saucepan.
In a wok or large deep frypan, heat the olive oil and garlic on a medium heat for just a couple of minutes.
Add in the almonds and warm slightly. Then, mix in the lemon juice and finely grated lemon zest.
Stir this mixture through the cooked beans, and salt to taste.
Lay beans in a gratin dish to serve. Top with rough lemon zest strips for a lovely garnish.
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