For years Thanksgiving dinner was the meal I looked forward to the most. The flavors of turkey, mashed potatoes and gravy, yams, green bean casserole, bread, pie and whatever else we could think of. This was a meal where it was okay to eat as much of everything I wanted to.
However, as with everything else in life, Thanksgiving has changed since I was younger. No longer is eating anything and everything good for me or my diet. So I’ve had to take a look at how we prepare the meal and what I eat.
One of the dishes that needed a fun twist is the traditional green bean casserole. Look I know, it’s a classic dish, but sometimes putting a fresh spin on a classic is a great way to please everyone at the Thanksgiving table. And at my house we wanted to make that change.
Simplicity is often times the key to cooking success and these Sautéed Green Beans with Crunchy Almonds are perfect for adding a simple twist to your Thanksgiving dinner. One of the challenges with all the great tasting foods at Thanksgiving is all the conflicting flavors. This dish will allow the flavor of the green beans to shine without the soup flavors overpowering the flavor of your delicious turkey. If you’re looking for additional side dish inspiration, check out Butterball’s Thanksgiving board on Pinterest here.
Another great benefit to this green bean dish is that you can do the first two steps the day before. This will help make your Thanksgiving day a little less stressful.
If you are smoking, frying or grilling your turkey don’t be afraid to add your own BBQ twist to this dish to complete the meal. If you’ve used use a BBQ dry rub add just a little to the almonds after cooking.
Sautéed Green Beans with Crunchy Almonds
An alternative to the classic green bean casserole, this version requires only stove top cooking and can be partially cooked the day before.
Prep Time: 15 minutes
Total Time: 1.5 hours
Makes: 8 servings
-1/2 cup slivered almonds
-2 pounds fresh green beans, trimmed
-3 tablespoons unsalted butter
-1 tablespoon olive oil
-2 tablespoons chopped fresh parsley
-Toast almonds in heavy skillet on medium heat 1 to 2 minutes, stirring frequently, until they are lightly browned. Remove from heat and cool completely before using.
-Meanwhile, place green beans in large saucepan with water to cover. Heat on medium-high heat to boiling; reduce heat to medium-low. Simmer, uncovered, 4 to 6 minutes or to desired doneness. Drain beans. Immerse in ice water 5 minutes to stop further cooking. Drain and pat dry. Place beans in re-sealable plastic bag. Refrigerate at least 1 hour or until thoroughly chilled.
-Heat butter and oil in large skillet on medium heat until butter is melted. Stir in green beans. Cook and stir 4 to 6 minutes or until beans are light golden brown. Stir in almonds and parsley. Heat through and serve.