I've made a this green bean side dish a few times and a few different ways but this is my favorite.
1 pan garlic green beans with sliced almonds
1 lb of trimmed and washed fresh green beans (I like organic)
1 TBSP Avocado Oil
3 cloves fresh garlic
1/3 cup of slivered almonds
1 TBSP of butter
Sea salt and pepper to taste
1. Heat a large rimmed skillet over medium heat. Once hot, add almonds and salt and toast for 4-5 minutes, stirring frequently, until toasted. Watch closely and be careful not to burn. Then remove from pan and set aside.
2. Rinse and dry the green beans and trim.
3. Heat the same large rimmed skillet from earlier over medium-high heat. Once hot, add the oil. Wait 1 minute for the oil to get hot, then add green beans. Season generously with salt and pepper (as the recipe is written, it is recommended starting with 1/2 tsp sea salt and 1/4 tsp black pepper and working your way up from there).
4. Cover and cook for about 8 minutes, stirring / tossing occasionally. You want the heat to remain high and the cover tight so the green beans get browned but also tender. Turn down heat slightly if they’re close to burning.
5. In the last final minutes of cooking, add the minced garlic and butter and toss to coat. Cook for 1-2 minutes more, tossing frequently until garlic is fragrant and the green beans are golden brown and tender. Add the almonds and toss.
6. Serve immediately. Best when fresh. Store leftovers covered up to 2-3 days in the refrigerator. Reheat on the stovetop over medium heat until hot. They are also good as cold leftovers or in a salad.