2 tbsp. butter
1 tbsp. olive oil
1/3 cup thinly sliced shallots
1 clove garlic, minced
1/4 tsp. salt
1/4 tsp. fresh cracked pepper
1 pound fresh green beans, ends trimmed
3 tbsp. slivered almonds
1. Heat 1 tbsp. of the butter and the oil in a small nonstick skillet until butter melts. Add shallots and garlic and cook over low heat 7 to 9 minutes, stirring occasionally, until tender. Stir in remaining butter, salt and pepper. Remove from heat.
2. Cook green beans uncovered in a large pot of boiling water 7 to 10 minutes until crisp-tender. Do not overcook. Drain well; transfer to a serving bowl.
3. Add shallot butter and almonds; toss to mix and coat. Serve immediately. Yield: 6 servings.