Garlic Green Beans

You can make this dish with the green garlic, now widely available in farmers’ markets, or with regular garlic. The abundant parsley here is almost like a second vitamin-rich green vegetable. Almonds contribute a crunchy texture, as well as lots of vitamin E and manganese.
www.nytimes.com; Martha Rose Shulman: May 21, 2010

1 1/4 pounds green beans, trimmed
1/4 cup chopped flat-leaf parsley
1 teaspoon finely chopped or grated lemon zest
1 ounce (about 2 tablespoons) toasted almonds, either slivered or finely chopped (3 tablespoons chopped)
2 tablespoons extra virgin olive oil
1 small bulb, or 4 cloves, green garlic, or 2 large cloves regular garlic, minced
Salt and freshly ground pepper to taste

1. Bring a large pot of water to a boil, salt generously and add the beans. Cook for five minutes until tender, and transfer to a bowl of ice-cold water. Drain. (Alternatively, steam the beans for five minutes and refresh with cold water).

2. Mix together the parsley, lemon zest and almonds in a small bowl. Heat the oil over medium heat in a large, heavy nonstick skillet, and add the garlic. As soon as it begins to sizzle and smell good (30 seconds to a minute), stir in the beans. Toss for about a minute until the beans are coated with oil and cooked garlic, then stir in the parsley mixture. Stir for a minute, and season to taste with salt and pepper. Transfer the beans to a platter or serving dish, scrape the almond mixture remaining in the pan over the top and serve.

Yield: Serves four.

Advance preparation: The blanched or steamed green beans will keep for three or four days in the refrigerator.