Green Beans With Oranges and Almonds
This easy, festive side dish is great for dinner parties and holidays, such as Thanksgiving. Sauteing this many green beans in a skillet is hard to do evenly, but in this instance that’s a good thing. Some will get soft and charred in spots, while others will become crisp-tender, offering a textural counterpoint. Toasted almonds provide additional texture, and orange segments brighten up the dish.
Servings 7 cups
Calories 116kcal
Equipment
- skillet
- serving dish
Ingredients
- 1/2 cup sliced almonds
- 2 tablespoons extra-virgin olive oil
- 2 pounds fresh green beans rinsed and trimmed
- 1/2 teaspoon fine salt plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 2 navel oranges cut into segments (supremed; see NOTE)
Instructions
- Place the almonds in a cold, dry 12-inch, or larger, skillet set over medium heat and toast, tossing frequently, until browned in spots and fragrant, about 5 minutes. Transfer the almonds to a small bowl to stop them from toasting further.
- Add the oil to the skillet, increase the heat to medium-high and heat the oil until shimmering. Add the green beans, salt, pepper, garlic powder and thyme and cook, stirring occasionally, until browned in spots, 12 to 15 minutes. Remove from the heat, add the orange segments and toss to combine. Taste, and season with more salt, if needed.
- Transfer the mixture to a serving dish, sprinkle with the toasted almonds and serve warm or at room temperature.
- NOTE: To segment (supreme) an orange, slice off the bottom and the top of the fruit. Stand the orange on a cutting board with one of the cut sides down. Use a serrated or paring knife to cut the peel and the pith away from the fruit in strips, top to bottom. Then, holding the fruit in your hand, cut the segments away from the membrane. (The idea is to remove all of the membrane and white pith.)
Notes
Recipe Source:
From Voraciously staff writer Aaron Hutcherson.
Tested by Aaron Hutcherson.
From Voraciously staff writer Aaron Hutcherson.
Tested by Aaron Hutcherson.