Source: dLife

A classic, nutritious side dish.

Servings

1 tbsp unsalted sweet cream butter
1 lb fresh green beans , trimmed and cut into 2-inch pieces
0.5 cup chicken broth, low sodium
1 tbsp oregano leaves , chopped (or 1 tsp dried oregano)
1 cup Onion, pearl
2 tbsp sliced almonds , toasted
2 tbsp sliced almonds , toasted, lightly crushed

1 Heat a large skillet over medium-high heat.
2 Add the butter and swirl to coat the bottom. Add the beans and cook for 1 to 2 minutes, stirring constantly.
3 Stir in the broth, oregano, and pearl onions.
4 Cook, covered, over medium-low heat for about 3 minutes, or until the beans are tender crisp.
5 Meanwhile, dry-roast the almonds over medium heat for 2 to 3 minutes, stirring occasionally, in a small non-stick pan.
6 Sprinkle the coated beans with the both the sliced almonds and crushed almonds.

The ideal side dish for meatloaf, roast turkey, grilled fish or chicken.