Updated Nov 24, 2014Chatelaine
- Boil beans in a large pot of water until tender-crisp, 2 to 3 min. Drain and plunge into a large bowl of cold water.
- Heat a large frying pan over medium-high. Add panko and almonds. Stir frequently until lightly toasted, 2 to 3 min. Stir in butter until melted, about 30 sec. Add beans. Cook until beans are heated through, about 3 min. Serve with Herb and wine chicken.
“My two-year old son, who does NOT eat green beans, said these were his favourite. A quick and easy side dish. We all had seconds.”