SPICY GREEN BEANS WITH PICKLED MUSHROOMS AND ALMOND CRUNCH
(serves 4)
INGREDIENTS
For the spicy green beans:
1 pound fresh green beans, trimmed 2 Tbsp olive oil
2 cloves garlic, minced
1 tsp red pepper flakes
(adjust to taste)
Salt and black pepper to taste
For the pickled mushrooms:
8 ounces mushrooms
(button or cremini), thinly sliced 1/2 cup white wine vinegar
1/4 cup water
2 Tbsp organic cane sugar
1 tsp salt
1/2 tsp black peppercorns
1 bay leaf
For the almond crunch:
1/2 cup sliced almonds, toasted 2 Tbsp butter
1 Tbsp honey
Pinch of salt
PREPARATION
For the pickled mushrooms:
1. In a saucepan, combine the white wine vinegar, water, sugar, salt, black peppercorns, and bay leaf.
2. Bring the mixture to a boil, stirring until the sugar and salt dissolve.
3. Add the thinly-sliced mushrooms to the boiling mixture. 4. Remove the saucepan from heat and let it cool to room temperature. This will allow the mushrooms to pickle as they cool.
For the almond crunch:
1. In a skillet, melt the butter over
medium heat.
2. Stir in the honey and a pinch
of salt.
3. Add the toasted sliced almonds to the skillet and cook, stirring constantly, for about 2 to 3 minutes or until the almonds are coated in the honey-butter mixture and turn golden brown. 4. Transfer the almonds to a parchment paper-lined plate to cool.
For the spicy green beans:
1. In a large pot, bring salted water to a boil. Add the trimmed green beans and cook for about 3 to 4 minutes until they are bright green and slightly tender. Drain and immediately transfer them to an ice water bath to stop the cooking process.
Drain again.
2. In a large skillet, heat olive oil over medium-high heat.
Add minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant.
3. Add the blanched green beans to the skillet. Sauté for an additional 3 to 4 minutes, tossing them to coat in the garlic and red pepper flakes.
Season with salt and black pepper to taste.
To assemble:
1. Arrange the Spicy Green
Beans on a serving platter. 2. Top them with the Pickled Mushrooms, allowing the pickling liquid to drain off. 3. Sprinkle the Almond Crunch over the green beans and mushrooms.