Green Beans with Garlicky Almond Breadcrumbs

Yield: 8 to 10 servings


3 lb. green beans, tipped and tailed

Salt and freshly ground black pepper

2 Tbsp Flying Olive Butter Extra Virgin Olive Oil, divided

2 Tbsp Flying Olive Garlic Extra Virgin Olive Oil, divided

1½ c. Panko breadcrumbs

½ c. Sliced raw almonds

2 cloves garlic, minced

¼ cup chives, chopped


Bring a large pot of water to a boil. Salt well. Add the green beans and cook for 2 minutes. Drain into a colander and plunge the beans into an ice bath to stop cooking. When cool, drain again and set the beans aside.

Meanwhile, add 1 ½ Tbsp of each Flying Olive Extra Virgin Olive Oil to a skillet over medium-low heat. Add the breadcrumbs and the almonds and cook, stirring constantly, 5 minutes. Be very careful that the breadcrumbs don’t burn, especially during the last couple of minutes (voice of experience here!). Stir in the garlic and continue to cook 2 more minutes stirring constantly until the breadcrumbs are golden and the almonds are toasted and fragrant.

Remove from the heat; stir in the chives and season with salt and pepper to taste. Remove the crumb/almond mixture from the pan to a bowl. Wipe out the skillet.

Toss the beans in the skillet and add the remaining 1 Tbsp Flying Olive Extra Virgin Olive Oil; season with salt and pepper to taste.

Transfer to a platter and sprinkle generously with breadcrumbs.

Submitted by Barb L.