Rosemary Lemon Green Beans with toasted almonds

Another great Thanksgiving dish!

2 pounds green beans, trimmed and sliced diagonally into 2-inch pieces
1 bay leaf
1/3 cup sliced almonds
3 tablespoons butter
1 teaspoons freshly grated lemon zest
1 tablespoon minced fresh rosemary leaves
Salt and pepper to taste
In a saucepan of boiling salted water, place beans and bay leaf. Cook until beans are tender-crisp, about 8 minutes. Drain and remove bay leaf. While beans are cooking, place almonds in a small hot skillet over medium heat and stir until almonds are toasted. Add butter, lemon zest and rosemary to pan and stir until butter is melted, then season with salt and pepper. Place hot beans in a serving dish. Add butter mixture and toss.
Number of Servings: 8

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