We LOVE this recipe and it is  so much better than the green bean casserole you typically get at Thanksgiving. 

Take 2 pounds of fresh green beans and wash them well. Trim the ends off the beans ( really you only need to trim the end that was connected to the stalk but I'm not looking to confuse anybody today ).

Have a pot of SALTED water boiling and have a bowl of ice water standing by. Dump half of the beans into the boiling water and cook about 1 minute. Pull one out and bite into it, it should be slightly tender but not soft and not overly crunchy. Place the cooked beans into the ice water and repeat with the second half of your beans.

In a saute pan heat 3 tablespoons of olive oil and 3 tablespoons of butter (don't give me shit about butter - it's the holidays!). Toss in 3 tablespoons of minced garlic and cook over medium high heat until the garlic is tender and barely browning. Remove from heat and set aside.

Preheat your oven to 350°. Take 1 cup of sliced almonds (these are the flat oval shaped ones. I always get sliced and slivered mixed up so don't sweat it if you get the wrong ones). Spread the almonds out on a dry cookie sheet and pop them into the oven. Remember to keep an eye on them because they'll burn in seconds! Cook until barely browned maybe 3-4 minutes. If you overcook them throw them out and start over because they'll taste bitter.

Now, place you saute pan with the garlic-oil-butter on the stove over medium high heat. Toss in your blanched green beans and almonds cook until the beans are hot. Stir constantly so you don't burn the garlic. Season with Slavo Salt and serve!