Serve these green beans on a large platter with lemon wedges on the side for squeezing over the top. They make a great side dish for holiday meals as well as roasted fish or grilled shrimp.
Salt and pepper; to taste
1 pound fresh green beans; or frozen, trimmed
2 tablespoons extra virgin olive oil
1/4 cup chopped shallots
2 tablespoons chopped parsley
1 tablespoon oregano; chopped
2/3 cup blanched almond slivers; toasted
Bring a large pot of salted water to a boil. Add green beans and cook until just tender, 5 to 7 minutes. Drain and transfer to a large bowl.
Meanwhile, heat oil in a small pot over medium heat. Add shallots and cook, stirring occasionally, until softened and light golden brown, 4 to 5 minutes. Add shallots to hot, drained green beans. Add parsley, oregano, salt and pepper and toss gently. Transfer to a serving platter, garnish with almonds and serve.
makes 6 Servings