Prep time: 10 minutes
Total time: 20 minutes
½ cup|125 ml white vinegar
1 ½ teaspoons granulated sugar
1 ½ teaspoons kosher salt, plus more to taste
2 medium shallots, minced
4 tablespoons|56 grams unsalted butter
3 tablespoons|20 grams sliced almonds
1 lemon, halved
½ cup|125 ml chicken stock
12 ounces|340 grams fresh green beans, trimmed
freshly ground black pepper, to taste
- Bring the vinegar, sugar, salt, and ¼ cup|60 ml water to a boil in a small saucepan over high. Add the shallots and remove from the heat. Set aside until cool.
- Melt 2 tablespoons of the butter in a medium skillet over medium-high. Add the almonds and cook, tossing, until the butter has browned and smells nutty the nuts are golden, about 1 minute. Squeeze in the juice from half of the lemon and season with salt. Transfer to a small bowl and set aside.
- Heat the stock in the skillet with the green beans over medium-high. Cook, tossing, until the beans are cooked and the stock has almost all evaporated, about 5 minutes. Add the remaining 2 tablespoons of butter and cook until the butter has melted and the beans are glazed, about 2 minutes more. Squeeze in the remaining lemon half and season with salt and pepper. Toss in about 2 tablespoons of the shallots, then transfer to a serving platter and garnish with the almonds.
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