green beans with almonds, oregano and lemon

  • 40g unsalted butter
  • 1 tablespoon extra virgin olive oil 
  • 1 cup (140g) slivered almonds 
  • 2 tablespoons finely shredded lemon zest 
  • ½ cup oregano leaves 
  • 800g green beans, trimmed 
  • 2 tablespoons lemon juice 
  • sea salt and cracked black pepper
  1. Melt the butter and oil in a large deep-sided frying pan over medium heat. Add the almonds, lemon zest and oregano. Cook, stirring, for 2 minutes or until light golden. Add the beans and toss to combine. Cover with a tight-fitting lid and cook for a further 3 minutes, until the beans are just cooked. 
  2. Remove from the heat, add the lemon juice, salt and pepper and toss to combine. Serves 6–8.
RATE THIS RECIPE:
Reader ratings (3.94) 321751
Geoff Witcomb

Everyone loves them.  I add some Prosciutto to it to give it a bit of a salty twist.

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