Ingredients
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3⁄4 lb.Fresh green beans, top ends snipped
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1⁄4 cWater
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1 TExtra virgin olive oil
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Sea salt and freshly cracked pepper to taste
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Almond Romesco sauce, as needed
In a large skillet, bring green beans and water to a boil over high heat.
Stir in olive oil and cook until the water evaporates, and the beans are bright green and tender.
Sprinkle the beans with salt and pepper and toss to coat. Serve the beans in a platter topped with Almond Romesco sauce and a drizzle of olive oil. Makes 4 servings.
Chef Nettie Colon, The Lynhall, Minneapolis from Food Fanatics Magazine®