Green Beans Amandine
From inthekitchenwithkath.com
Adapted from Michael Symon's recipe and Julia Child's technique
Serves 6
1 1/4 pounds green beans, washed and trimmed
4 tablespoons unsalted butter
1/2 cup sliced almonds
Salt and pepper, to taste
1. Bring about 6 quarts of water to a boil. Add about a tablespoon of salt and the green beans. Cook for 4 - 5 minutes, until the beans are done. (My beans were quite large; I cooked them for 5 minutes.)
2. While the beans are cooking, get a large bowl of ice water ready.
3. When the beans are done, drain them and immediately submerge them in the ice water. Leave them in the ice water for 3 - 4 minutes.
4. Drain the beans again, and then lay them out on a clean dish towel.
5. Roll them up in the towel, place the towel in a plastic bag and refrigerate until you're ready to use them. (Can be refrigerated for up to 4 or 5 hours.)
6. When ready to serve, melt the butter in a large skillet. Add the almonds and beans and cook, stirring often, until the beans are reheated. (It took about 5 minutes to reheat my beans.)
7. Season to taste with salt and pepper and serve.