Green Beans a Go-Go is a simple side dish with fresh green beans, crunchy almonds. and crispy breadcrumbs.
Sauteed Green Beans with Almonds
About a million years ago I made Thanksgiving dinner in a small kitchen apartment for my mom and her good friend, Heather. In fact, I think it was 10 years ago this year that I cooked that dinner – it was before I started the blog before I had high-speed internet and before I’d paid off my student loans. 2004 was a big year for me – I started my first “real” job, moved to a better apartment, and hosted my own Thanksgiving dinner in my
upgraded slightly improved kitchen apartment. I was proud.
I don’t remember anything about the turkey, I think it turned out okay, but I do remember the green beans. I had found a recipe somewhere – clipped from a magazine, of course, since I didn’t surf the web a lot back then thanks to my slow-as-molasses dial-up connection – for a fresh green bean side dish that was a huge hit that Thanksgiving. At some point during the dinner, we started referring to them as “green beans a go-go” – I’m not if that’s what the recipe was actually called (I’ve since lost that recipe clipping) or if we just made that up after a few bottles of wine. My memory is a little foggy on that one, so I’m guessing the latter. Now, ten years later, I decided to recreate them just in time for Thanksgiving 2014. Before I got started, I did a quick Google search and discovered a couple sources with recipes of the same name. Each is similar to the one I made, but none were the source I used way back in 2004, which will always be a mystery, I guess.
The flavors are pretty great – fresh green beans are sauteed and tossed with a tangy Dijon vinaigrette and topped with toasted almonds and crispy breadcrumbs. They go great with all the other rich and creamy Thanksgiving dishes – they’re fresh and bright.
More Vegetable Side Dishes
Sauteed green beans tossed with a Dijon vinaigrette, toasted breadcrumbs, and crunchy toasted almonds. It’s a great side dish for the holidays.
- 3 tbsp olive oil, divided
- 1 pound fresh green beans, ends trimmed
- 1 tsp kosher salt
- 1 tsp chopped garlic
- Juice of 1 lemon
- 1 tsp Dijon mustard
- 1 tbsp balsamic vinegar
- 1/4 tsp black pepper
- 1/4 cup breadcrumbs
- 1/4 cup slivered almonds
- In a large skillet, heat one tablespoon of olive oil over medium heat. Place the green beans in the pan and cook them for about five minutes, moving them around the pan using tongs. Add the salt and garlic and toss the green beans with them. Add the lemon juice and cover the pan with a lid. Steam the green beans in the lemon juice for five minutes.
- Whisk the Dijon, balsamic vinegar, two tablespoons of olive oil, a pinch of salt and the black pepper in a small bowl until combined. Uncover the green beans and turn the heat to low. In a small skillet, toast the breadcrumbs and almonds over medium heat just until the almonds are fragrant.
- Add the vinaigrette to the green beans and toss to coat them. Sprinkle the breadcrumbs and almonds over the top and serve.
- Category: Side Dish
- Calories: 214
- Fat: 17.4g
- Carbohydrates: 13.7g
- Fiber: 4.8g
- Protein: 5.2g