Spanish Green Beans with Orange and Almonds

These Spanish green beans with orange and almonds are a bright, healthy, vegan Thanksgiving side dish inspired by the flavors of southern Spain. They're fresh, colorful, zesty, and easy to make in one skillet.

Ingredients

  • 1.5 lbs green beans
  • Olive oil for cooking
  • Generous salt and pepper
  • Zest of a large navel orange
  • 0.5 c raisins
  • 0.25 c tangerine juice
  • 1 tbsp za'atar
  • Small head of radicchio
  • 0.5 c roasted salted marcona almonds
  • Segments of a large navel orange

Instructions

  1. Trim the ends from the green beans.
  2. Add a drizzle of olive oil to a large skillet and heat the oil over medium heat for several minutes.
  3. Add the beans to the skillet. Salt and pepper them generously.
  4. Toss the beans frequently until delicately blistered on the outside and tender but still firm, about five minutes.
  5. While the beans are cooking, cut the radicchio into ribbons and set it aside. Zest the orange and then cut out the segments.
  6. Decrease the heat in the skillet to medium/low and let the skillet cool down for several minutes.
  7. Add the orange zest, raisins, tangerine juice, and za'atar. Allow the juice to cook down for several minutes until most of the liquid has evaporated, tossing the beans frequently.
  8. Turn the heat off and add the radicchio ribbons. Toss the radicchio into the beans, allowing the residual heat to tenderize it.
  9. Transfer the green beans and radicchio to a serving platter.  Spoon any remaining raisins and orange zest over the top of the beans. Garnish with marcona almonds and orange segments.
RECIPE from The Rogue Brussel Sprout Blog
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