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I’m going to keep this post short and sweet. With Thanksgiving on the horizon, I’m sure most of your schedules are filled with travel plans, errands to run, and turkeys to cook!
But in the midst of the chaos if you find yourself with the need for a last-minute side dish to serve with your holiday meal, I hope you’ll consider this one as a possibility. It takes just minutes to make once you have blanched the green beans. I like to blanch them off in advance and just throw the whole thing together right before the big meal is served.
With hints of lemon, garlic, and herbs along with crunchy toasted almonds, this side dish—although quick and easy—does not disappoint in flavor! I’d be happy serving this dish as a side to a weeknight supper any night of the week no matter the season.
I hope you all have a wonderful Thanksgiving spent with those you love!
Last Minute Skillet Green Beans
1 lb. green beans, thinly sliced into “O” shapes
1 tbs. olive oil
½ medium onion, finely chopped
3 garlic cloves, finely chopped
2 tbs. fresh tarragon, chopped
2 tbs. fresh parsley, chopped
Juice and zest of one lemon
¼ cup slivered almonds, toasted
Sea salt and black pepper, to taste
Bring a large pot of salted water to boil. Add the green beans and cook for 2 minutes. Drain in a colander, rinse with cold water, and drain again. Set aside. (At this point, the blanched green beans can be refrigerated in an airtight container for up to 2 days before proceeding with recipe.)
In a medium skillet, heat olive oil over medium heat. Add onion and sauté until tender, about 5 minutes. Add garlic and stir for 1 minute. Add green beans, tarragon, and parsley. Cook, stirring, to heat through—about 3 minutes. Remove pan from heat and stir in the lemon juice, zest, and almonds. Season to taste with salt and pepper before serving.
This post is linked up to the Thanksgiving edition of Slightly Indulgent Tuesday.