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I warned you yesterday that I have a love for oregano, right? Well I though I should share a new favorite way to use my oregano, and everyone loves it! It is a simple side dish, or maybe a main dish if you choose. You can transform simple green beans into a delicious Green Bean Amandine, using my Orange Vinaigrette. I playfully term it Green Bean Almondine, because I also have a love for almonds! Check it out:
Green Bean Amandine
In a small saucepan, cook juice over high heat until reduced to 2 tbsp., about 5 minutes; let cool. In a small bowl, whisk together juice, oil, vinegar, salt, and chopped oregano. Set aside.
Bring a large pot of water to a boil. As well, fill a large bowl with icecubes and a fw cups of water. we need an ice bath to stop the green beans from over cooking and to keep that vibrant green color.
Add 2 teaspoons salt to the water, then add the green beans. Cook them until they are crisp-tender, which for me is about 4-5 minutes. Once that cooking point is reached, drain the water and immediately add the green beans to the ice bath. They will need to sit there for 2-3 minutes until they are cold. Drain and and pat them dry.
Next in a small sauté pan you will need to roast the almonds. Bring pan to medium heat and then add the almonds, cooking them until they are lightly toasted. Once done, place the almonds in a bowl and set aside.
Now in a large sauté pan, over medium-high heat, you will add the butter and garlic. Once melted, add the green beans. Sauté those until the beans get heated through again, maybe 2 minutes. transfer the beans mixture into a large bowl and toss with gradual amounts of the Orange Vinaigrette. Once coasted to your liking, transfer to a platter and top with the toasted almond slivers. Enjoy!