1 lb. green beans
2 tbsp. butter
1/3 c. sliced almonds
Salt and pepper to taste

Snap green beans to remove stem section. Place a large pot (3-4 quarts) of water to boil. Add salt and green beans and cook 3-4 minutes. Drain beans and immediately rinse with ice cold running water (this is called blanching; it shocks them and stops the cooking process and helps them keep their color) until beans are chilled. This could be done up to a day in advance.

Heat a 10-12 inch skillet. Add butter and saute almonds one minute. Add drained green beans and stir to coat with butter and almonds, cook to heat beans through. Season beans and serve with roasted or braised meats. Use tongs to serve.