Pan-Roasted Green Beans with Almonds

cooking.nytimes.com

Dana D

Curated recipe collection with the aim of high quality food without excessive effort.

Kosher salt

8 ounces green and/or wax beans, trimmed

¼ cup blanched whole almonds, coarsely chopped

3 tablespoons extra-virgin olive oil, plus more as needed

1 large shallot, minced

1 tablespoon fresh flat-leaf parsley leaves, thinly sliced

1 lemon

Freshly ground black pepper

Directions at cooking.nytimes.com

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