Yellow Wax Beans & Scallions
Jacob Bailey
Ingredients
3/4 pound yellow wax beans
2 tablespoons clarified butter (regular butter is fine too)
1/4 cup 1 oz / 35 g sliced almonds
1/4 cup / 1 oz / 35 g pepitas (pumpkin seeds)
fine grain sea salt
a handful of micro scallions (or minced scallions)
generous sprinkling of za'atar (or fresh herbs)
1/2 ripe avocado, thinly sliced
Directions
Trim the ends from the beans, and slice into 1-inch pieces.
Heat the clarified butter in a large skillet over medium-high heat. Stir in the almonds and pepitas along with a pinch of salt. Cook, stirring often, until golden. Add the beans, toss to coat, cover and cook for a couple of minutes, just long enough for the beans to get a bit tender. Transfer to a serving bowl, sprinkle with the micro scallions (or fresh herbs), a generous amount of za'atar, and arrange the avocado to the side.
Serves 4. Prep time: 5 min - Cook time: 5 min