During Valentine’s weekend, we offered in-room romantic dinners for two. We served everything from Angus Certified Beef Tenderloin, Ancho Maple Salmon, Iowa Loin Chops along with various side dishes, salad, bread and desserts. One of the popular sides was classic Green Beans Almondine. A quick and simple dish that pairs well with fish, chicken or beef. We’re happy to share our version of the classic and invite you to join us at the Inn when we offer in-room romantic dinners in the future.
Woodstock’s Green Beans Almondine
½ pound of fresh green beans, washed and ends trimmed
2 Tablespoons unsalted butter
½ Teaspoon garlic powder
2 Tablespoons sliced almonds
Salt & Pepper
In a medium saucepan, bring 5 cups of water to boil. Add 1 teaspoon of salt, then drop green beans in water and boil 3-4 minutes. Green beans will turn bright green. Immediately transfer the cooked green beans to a bowl of ice water to stop the cooking.
In a non-stick skillet, melt butter on medium high heat. Drop in drained green beans, add garlic powder, almonds, salt and pepper to taste. Cook, stirring often, until green beans are heated through and start to brown and the almonds are toasted. Immediately transfer to a warm plate. Splash with the juice from half a lemon if desired. Sprinkle with a pinch of kosher salt and serve. Enjoy!