Adobo Green Beans with Toasted Garlicky Almonds

My younger daughter, Malloree, has a hard time liking green vegetables. You know: asparagus, broccoli, green beans, and any salad that calls for lettuce. She has come a long way over time (thanks to her fabulous mother’s cooking). She’ll now eat a salad that is drenched in ranch dressing—but hey, I’ll take it. So you can totally imagine my shock when I witnessed her shoveling these green beans into her mouth. Her reason: “These are actually really good, Mom.” Thanks, Malloree.

I now make these at least twice a month. They are the perfect side dish to my Turkey and Vegetable Meat Loaf, Blackberry-Glazed Salmon, or alone in a bowl when it’s just you and a night of catching up with your DVR.

Not that I’ve ever done that.

SERVES 6 TO 8 • TOTAL TIME: 30 MINUTES

INGREDIENTS:

½ teaspoon kosher salt, plus a heavy pinch

2 tablespoons olive oil

3 tablespoons minced garlic

⅓ cup finely chopped almonds

1 pound fresh green beans, trimmed

1½ teaspoons Adobo Seasoning

¼ teaspoon paprika

DIRECTIONS:

• Bring a large pot of water to a boil and add a heavy pinch of salt.
• Heat 1 tablespoon of the oil in a 12-inch cast-iron skillet over medium-low heat. Add the garlic and slowly cook for 1 to 2 minutes until softened and golden brown. Add the chopped almonds and cook, stirring occasionally, for 4 to 5 minutes, or until toasted and fragrant. Remove the skillet from the heat, transfer the nuts to the small dish. Set aside.
• Add the green beans to the boiling water and cook for 5 to 6 minutes. Drain in a colander and immediately rinse with cold water. With a kitchen towel, pat the beans completely dry.
• Meanwhile, wipe out the skillet and heat the remaining 1 tablespoon olive oil over medium-high heat. Add the beans and toss to coat. Season with the adobo seasoning, paprika, and remaining ½ teaspoon salt and toss. Cook, stirring occasionally, for 8 to 10 minutes, or until the beans start to brown. They should be tender but still have bite to them.
• Serve on a platter topped with the garlicky almonds.