One of the things that I like about Thanksgiving is that most of the dishes are naturally healthful AND naturally gluten-free (with some exceptions). At least that’s the way it was growing up in my house. Having seconds of vegetables and turkey should never make you feel guilty. Fill up on that, and then just have a sliver of dessert.
Here’s a simple green bean dish that you can serve year-round. I always include it at my Thanksgiving table, too.
1 1/2 pounds of green beans, washed and trimmed
1/3 cup silvered or sliced almonds
1 medium shallot, minced
a splash of dry vermouth, wine, orange juice or other liquid on hand
salt and pepper to taste
Heat a dry sauté pan over medium heat. Spread the almonds in the pan so they are in a single layer. Toast for two minutes without stirring, if you are using slivered almonds. Probably less for sliced almonds. Stir, attempting to flip some over. Toast for two minutes more (or less for sliced almonds). Set almonds aside.
Add enough oil to cover the bottom of the pan and turn the heat to medium. When the oil is hot, add shallots and sauté for a minute and a half. Add green beans and sauté, stirring often, for 5 minutes. Add vermouth or other liquid and let cook for another 5 minutes or until green beans reach desired tenderness. You can add more liquid or just water if needed, if the pan starts to get dry before the green beans have finished cooking through.