Somehow it feel like every year, April is the busiest month. When you’re in school, it means the hectic period of studying for exams, and once you’re out of school, it still always feels like spring comes along at a breakneck pace. And this April has been no exception — it hit me like a sledgehammer, and now that it’s over, I am hoping that this summer will be a little bit slower and more relaxing.
This is actually an older recipe — left over from January, in fact, but delicious and appropriate for spring too. I have some great new dishes coming up, but after such a crazy, exhausting month, I think it’s best to go back to basics today.
Happy May, everyone!
Green Beans with Almonds and Caramelized Shallots Recipe
1 pound green beans, trimmed
1/4 cup sliced almonds
1/4 cup olive oil
4 large shallots, sliced thin
Freshly ground pepper
Bring a pan of water to a boil over high heat, add the salt and green beans. Cook the green beans for about five minutes, and then drain them and set aside.
Return the skillet to the stove over medium heat. Toast the almonds in the dry pan for about a minute, and then reserve those too. Add the olive oil and the shallots, and season with salt and pepper. Cook until the shallots caramelize, stirring regularly, about 15-20 minutes. Add the cooked green beans and almonds, and stir well to combine. Serve.