Green Beans Amandine With Leek Chips
serves 8-10
This is a fine-tuned version of the classic green beans preparation. The leek rings, or "chips," are also good to snack on before the Thanksgiving feast.
Read more about this recipe at the Washington Post.
For the leek chips:
Nonstick cooking oil spray
4 medium leeks
2 tablespoons extra-virgin olive oil
For the green beans:
2 tablespoons extra-virgin olive oil
1 tablespoon plus 1 teaspoon unsalted butter
1 1/2 cups sliced (skin-on) almonds
2 small cloves garlic, minced or crushed (about 2 teaspoons)
2 1/2 to 3 pounds green beans (ends trimmed, optional)
1/2 teaspoon salt
prep: 30 minutes
total: 1 hour 50 minutes
2 large baking sheets
aluminum foil
large mixing bowl
colander
large pot
large deep skillet
tongs
1. For the leek chips: Preheat the oven to 250F. Line 2 large baking sheets with aluminum foil and lightly grease with nonstick cooking oil spray. Fill a large bowl with cold water and place a large colander in the sink.
2. Remove and discard the darker leek leaves; trim and discard 1/4 inch from the root ends. Cut the leeks crosswise into 1/4-inch slices. Use your fingers to separate the slices into rings and drop them into the bowl of water; swish them around vigorously for a few minutes to remove all sand and grit. Transfer the cleaned rings to the colander as you work.
3. When all the leeks are cleaned, pat them dry and spread evenly on the foil-lined baking sheets, drizzle with the oil and toss to coat evenly. Bake, stirring occasionally, for 30 to 60 minutes or until the rings are golden brown and crisp; because the rings are different sizes, some will be done sooner than others (some may take as long as 1 hour and 20 minutes). As they are done, transfer to a large plate and season with salt and pepper to taste. Cover and store at room temperature until ready to use.
4. For the green beans: Place a large colander in the sink. Bring a large pot of (unsalted) water to boil over high heat.
5. Meanwhile, place a large, deep skillet over medium heat for 1 minute, then add the oil and the butter. When the butter has melted, reduce the heat to low and add the almonds. Cook, stirring often, for 6 to 8 minutes or until the almonds give off a toasty aroma. Add the garlic and cook for 1 to 2 minutes, stirring. Remove from the heat and set aside.
6. When the water comes to a boil, add the green beans (you may have to do this in 2 batches); return to a full boil, then turn off the heat, cover the pot and let the beans sit for 4 to 5 minutes or until they turn bright green and are slightly tender but still crisp. Drain in the colander (repeat the process if necessary).
7. Return the skillet with the almonds and garlic to the stove over medium-low heat. Add the drained green beans; use tongs to turn them so that the beans are evenly coated. (At this point, the beans may be cooled to room temperature, then covered and refrigerated for 1 day.) Before serving, sprinkle with the salt. Transfer to a serving dish and top with the leek chips. Serve warm or at room temperature.
