• In a large skillet, warm one tablespoon of olive oil over medium heat.
• Add the sliced almonds and a pinch of salt. Toast for 2 or 3 minutes until golden brown and fragrant. Remove from the pan and set aside on a plate, cover with a lid to keep warm.
• Rub a piece of absorbent paper on the skillet to remove oil and almond pieces.
• Bring back to medium heat and warm the remaining olive oil.
• Add the shallots and cook, stirring for a few minutes until fragrant and golden.
• Stir in the trimmed green beans, sauté vegetable for 1-2 minutes in oil, add the vegetable stock and keep cooking uncovered until green beans are tender but still crunchy - it takes about 5-7 minutes.
• Stir in salt, pepper, and crushed garlic at the end.
• Serve warm with toasted almonds on top, extra salt, and fresh chopped parsley.

Storage

• Store the cooked green beans in the fridge for up to 3 days in an airtight container or freeze for up to 3 months and thaw in the fridge the day before.