Vermicular | Sautéed Green Beans with Lemon Butter and Almonds

Sautéed Green Beans with Lemon Butter and Almonds

Tailored for: Vermicular Frying Pan 24cm Deep / 26cm
Oven-Safe Skillet 24cm Deep / 26cm
Cooking Time
8 min

200 g green beans
⅛ medium red onion, finely chopped
¼ cup slivered or sliced almonds
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
1 teaspoon vegetable oil
Lemon juice

Glass or Stainless Steel Lid

  1. Preheat the pan over medium-high heat for about 90 seconds. Add in oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then turn off heat.

  2. Once smoke clears, add butter and almonds and sauté over low heat for about 10 seconds or until lightly browned.

  3. Add green beans, onions, salt, and black pepper. Stir lightly and sauté, covered, over low heat for about 7 minutes or until beans are cooked through.

  4. Uncover, increase heat to medium, and sauté for an additional 30 seconds or until excess moisture is removed. Drizzle lemon juice, transfer to a plate, and serve.

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