1 tsp Rumi Spice Berbere spice blend (or more if you prefer more heat)
Kosher salt
1 Tbsp fresh lemon juice + 1 tsp zest
½ cup sliced almonds, for topping
Directions
Bring a large pot of water to a boil and season with about 1 Tablespoon of salt.
Once boiling, add in the green beans and cook for 2-3 minutes, until just tender. Drain and set aside to dry completely.
Coat a large skillet with the olive oil and heat over medium-high heat. Once warm, add in the shallot, garlic, and a pinch of salt. Saute until fragrant and the shallot begins to turn translucent, about 2 minutes.
Add in the green beans, lemon juice and zest, Berbere spice, and another pinch of salt. Mix until well combined and continue cooking until the green beans are warmed through and tender, about 3-4 minutes more.
Season to taste with salt. Top with slivered almonds and serve warm.
