Spicy Garlic Green Beans with Almonds
Blistered in a hot pan and tossed with sriracha, tamari, and a hit of garlic at the very end for maximum punch. Toasted almonds on top for crunch. The side dish everyone ignores the rest of the spread for.
Ingredients
- ½ cup slivered almonds
- 2 tablespoons refined coconut oil
- 1 pound green beans trimmed
- 4 garlic cloves minced
- 1 tablespoon sriracha
- 1 tablespoon tamari
- ¼ teaspoon salt use chunky salt, like Maldon if you can
Instructions
- Preheat a large nonstick or cast-iron pan over medium-low heat. Add the almonds to the dry pan and toast until fragrant and lightly browned, 3 to 5 minutes. Transfer to a plate.
- Wipe out the pan carefully and return it to the stove. Increase the heat to medium-high and add 1 tablespoon of the coconut oil. Once melted, add the green beans and cook, stirring occasionally, until blistered and lightly charred in spots, about 5 to 7 minutes. The beans should still be firm and snappy.
- Push the beans to one side of the pan. Add the remaining tablespoon of coconut oil, then immediately add the garlic to the oil. Cook for about 15 seconds, just until fragrant — do not let it burn.
- Toss the garlic with the beans to coat, then add the sriracha, tamari, and salt. Turn off the heat and toss to combine.
- Transfer to a serving dish and sprinkle with the toasted almonds. Serve immediately.
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