This side is one of my go-to dishes for taking to a potluck or for a weeknight meal. It goes especially well with barbecue, I think, but honestly, it is so versatile that it stands up to just about anything.
I always break dishes like this up instead of doing them all at once. So, I will blanch the green beans while I am making dinner one night and then they can sit in the refrigerator for several days awaiting further prep or just to have in a salad or any other veggie saute.
You can use frozen green beans instead of fresh and, in fact, I normally actually do this as it saves a lot of time on weeknights. We frequently rent cabins or small houses when we travel and this is a super easy side dish to make when you have a shortage of tools and/or are not in your own kitchen.
For using frozen green beans, you need to thaw them completely and then try and drain – and even squeeze out – most of the water. The more water that is in them when you put them in the hot skillet, the longer it will take them to brown. I usually just run warm water over them and then turn them out onto a clean dish towel and use another dish towel or some paper towels to sop up the moisture.
You can also use really any oil or fat you want to use. I like olive oil or avocado oil because they are healthier but sometimes I use bacon fat which obviously makes everything better!
For a crowd, you can double or even triple it although you need to have a skillet big enough to fit all the green beans. I frequently will triple this and just saute them in two separate batches, dumping it all into a big casserole dish, sprinkling the toasted almonds over the top right before serving.
Skillet Green Beans
1 lb fresh green beans, stems trimmed
¼ large yellow onion, sliced
2 tablespoons extra virgin olive oil
1-2 tablespoons garlic salt (to taste)
Toasted Sliced almonds for serving
Salt (for blanching green beans)
First trim the stems off the green beans. Next, boil water filled just more than halfway in a large sauce pan and add a tablespoon or two of salt. Add the green beans to the water and allow to cook for 2-3 minutes. Remove green beans using tongs or a slotted spoon and plunge into a bowl filled with ice water. Allow them to soak a few minutes and then remove from the water and put in a bowl, patting them dry with a clean dish cloth or paper towels.
Heat olive oil on medium heat in an iron skillet (or can use any skillet) and add the sliced green beans, cooking them for about 5 minutes or until they are starting to soften. Add the blanched green beans and stir to coat with the oil. Add the garlic salt and continue to cook, stirring every once in a while for 2-3 minutes. Then, turn heat up to high and don’t stir them for several minutes, allowing them to start browning. Once they begin to brown on the bottom, toss them once or twice and remove from heat. Serve warm with toasted sliced almonds sprinkled over the top.