Spicy Green Bean Almondine

Heat your Lancaster No. 8 Cast Iron Skillet over medium heat and add 1 tablespoon of butter. Once melted, add the sliced almonds and a small pinch of salt. Toss the almonds around in the butter and let them toast until fragrant and lightly golden, stirring often so they don't burn.

Once beautifully toasted, transfer the almonds to a small bowl and set aside. Keep that skillet handy, you'll use it for the green beans.

Return the skillet to medium heat and add the remaining 3 tablespoons of butter. Let it melt completely, then add the red pepper flakes. Let the butter sizzle gently until it becomes fragrant and just begins to turn golden brown. This is where the flavor really starts to build.

Add the washed and trimmed green beans directly to the skillet. Season with salt, pepper, and a small pinch of nutmeg. Toss everything together so the beans get coated in that spicy, browned butter.

Continue cooking for about 8–10 minutes, tossing occasionally, until the green beans are tender with a little bite and have picked up some beautiful light browning.

Add the toasted almonds back to the skillet and toss with the green beans. Let everything cook together for another 1–2 minutes, just long enough to warm the almonds and coat them in all that spicy butter.

Serve hot, right from the skillet. The combination of nutty toasted almonds, spicy browned butter, and tender green beans makes this a simple side dish that tastes anything but ordinary.