Green Bean and Corn Almondine
The classic French dish of green beans and almonds gets a fun update with the addition of corn, which lends extra sweetness, chewy texture and pops of golden color. The simply prepared dish allows the tender green beans and corn to shine in a velvety garlic- and thyme-infused butter sauce. The nutty flavor and delicate crunch of toasted sliced almonds round out the dish. (Haricots verts also work beautifully here, in place of the green beans, but decrease the steaming time to 3 minutes.) This quick and versatile salad pairs well with many different foods and can be enjoyed warm or at room temperature.
- Serves: 6 persons
- ½cup sliced almonds (2 ounces)
- 2tablespoons extra-virgin olive oil
- 2garlic cloves, minced
- 1 ½pounds green beans, trimmed
- 5thyme sprigs
- Salt and black pepper
- 3tablespoons unsalted butter
- 2cups fresh corn kernels (from 2 to 3 ears), or use thawed from frozen
Step 1Heat oven to 350 degrees. Spread almonds on a baking sheet and bake until golden, 6 to 7 minutes.
Step 2Meanwhile, in a large (12-inch) deep skillet with a lid, heat oil over medium. Add garlic and stir until fragrant, 30 seconds. Add green beans and thyme, season with salt and pepper, and toss to evenly coat in the oil. Add 1/2 cup of water, cover and steam until beans are softened, about 5 minutes. Stir in butter and corn, and cook, stirring occasionally, until corn and green beans are tender and glazed in the sauce, 4 to 5 minutes. Discard the thyme sprigs, and season with salt and pepper.
Step 3Transfer beans and corn to a large platter and spoon over any remaining sauce. Garnish with the toasted almonds and more black pepper.