1/2 ea. red onion, thinly sliced
1 ea. lemon, juice of
1 lb. green beans, stem end removed
3 Tbsp. butter
½ cup slivered almonds
To taste kosher salt and freshly ground black pepper
2 Tbsp. mint leaves, baby leaves or larger ones torn in pieces
Combine the onion and lemon juice in a small mixing bowl. Allow to macerate for a couple of hours, tossing every 30 minutes or so, until the onions take on a bright red color. Onions should be served at room temperature.
Bring a large saucepan with 1” of water, fitted with a steamer basket to a boil. Add the green beans, cover and steam until tender (about 5 minutes). Dip the beans into an ice water bath to stop the cooking and set the color. Transfer to paper towels to drain. Cut the beans on the diagonal into bite size pieces and set aside.
Heat a large sauté pan over medium heat and add 1 Tbsp of the butter. Add the almonds and cook, stirring constantly, until golden brown. Transfer to a plate.
Return the pan to the fire. Add the remaining 2 Tbsp of butter and cook until butter begins to foam and turn a light brown; add the green beans; season with salt and pepper and cook until beans are heated through.
Transfer beans to a serving platter. Top with the pickled red onion, and sprinkle with the almonds and mint leaves; serve immediately.