The unassuming combination of buttered green beans and toasted almonds has no doubt retained its popularity because it looks wonderful and tastes so good.
1 pound green beans, whole
4 tablespoons butter
1/4 cup slivered almonds
Salt and freshly ground black pepper
4 lemon wedges
1. Drop the beans into a large pot of boiling, salted water and cook, uncovered, at a gentle bubble for 6 to 8 minutes or just until crisp-tender. Drain in a colander set under cold running water. Shake to remove as much water as possible.
2. Melt the butter in a large skillet and add the almonds. Stir over medium-low heat until the almonds turn golden. Add the beans and toss to coat. Gently stir over medium heat until warmed through. Season with salt and pepper and serve with wedges of lemon.