Sometimes the easiest to prepare dish can be over-the-top delicious. But this simple vegetable dish is way too pedestrian to fall into that category! But, it is really, really tasty. And so simple to prepare. Of course, you have to like green beans. Duh! Luckily we happen to love fresh green beans, and eat them often.

Green beans are low in sodium, and very low in saturated fat and cholesterol. They are a very good source of dietary fiber, vitamin A, vitamin C, vitamin K, folate and manganese, as well as a good source of protein, thiamin, riboflavin, niacin, vitamin B6, calcium, iron, magnesium, phosphorus, potassium and copper. So I say – Go Green Beans!

Now, I could bore you with more of my usual verbal antics, but I’ve decided instead to keep this post informative and to the point. So – you need a new way to prepare an old standard veggie, try fixing your fresh green beans this way. I promise you won’t be bored in the least!

• 1 lb. fresh green beans cut into 1-inch pieces
• 2 T. unsalted butter
• ½ c. slivered almonds   
• 2 tsp. fresh lemon juice
• ¼ tsp. kosher salt, or to taste
• freshly grated black pepper (not too much)

Steam the beans until crisp-tender. (If you aren’t going to use immediately, plunk the beans in ice water to stop the cooking process.)

Meanwhile, in a skillet over low heat, melt the butter and sauté the almonds until they are a light golden brown. Remove from heat; stir in the lemon juice, salt, and pepper. (This can be done ahead of time.) When ready to serve, stir in the cooked beans. Serve immediately. (If you have prepared the butter sauce and beans ahead of time, reheat the sauce before adding the beans, then allow time for the beans to warm.)