For our office Christmas lunch, my co-worker and I tried to think of a good vegetable to pair with lasagna and turkey. We figured green beans would be a safe bet. He said he has a favorite way of preparing them, which is with lots of garlic, sun dried tomatoes and almonds. I made mine in a more brothy sauce, where his were in a bit more EVOO. Either way, these greens beans have lots of flavor, and are an easy side to any main course.
Garlicky Almond and Sun-Dried Tomato Green Beans
4-6 large garlic cloves, minced
2 tbsp. EVOO
Salt and pepper
1/2 cup vegetable stock
1 lb. trimmed green beans or Haricot Vert
1/2 cup julienne sun dried tomatoes
1/4 cup almonds, slivered or chopped
Heat a saute' pan over medium-low heat.
Add EVOO and garlic, season with salt and pepper.
Cook for 8-10 minutes, until garlic is soft and just starting to brown.
Add vegetable stock and green beans, toss and cover.
Turn heat to medium, cook green beans for 5-10 minutes, depending on thickness, until al dente.
Uncover, toss in sun-dried tomatoes and almonds, serve.