4 tablespoons olive oil
1 pound green beans, ends trimmed and parboiled for 3 minutes
1/2 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons chopped fresh Italian parsley
5 garlic cloves, thickly sliced
1/2 cup blanched, slivered almonds
1 tablespoon freshly grated Parmigiano Reggiano Cheese
Heat 2 tablespoons of the olive oli in a large nonstick saute pan set on high heat until it begins to sizzle, about 2 minutes. Add the green beans and cook for 2 minutes. Stir in 1/4 teaspoon of the salt, the pepper and parsley and cook for 1 minutes. Transfer the cooked beans to a dish.
Add the remaining olive oil to the same pan and cook over medium heat for 1 minute. Add the garlic and almonds and cook for 2-3 minutes, until the garlic and almonds start to brown.
Return the cooked green beans to the pan, add the remaining salt and cook for 5 minutes, tossing until well mixed. Remove from the heat, add the Parmigiano Reggiano cheese, toss well and serve immediately.
If you would prefer not to parboil the green beans, they can be steamed for 4 minutes instead. This method can be used with all the green bean recipes in the book.