- 1 pound fresh green beans
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1/4 cup slivered almonds, toasted
- Pepper to taste
- Place the beans in a large saucepan and cover with water. Bring to a boil; cook, uncovered, for 8-10 minutes or until crisp-tender.
- Meanwhile, in a large skillet, cook garlic in oil for 1 minute. Drain beans. Add the beans, almonds and pepper to skillet; toss to coat. Yield: 4 servings.
Originally published as Garlic-Almond Green Beans in Taste of Home October/November 2005, p19
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