1. Add water to a medium nonstick skillet and bring to a boil over medium heat. Add green beans and cook, stirring occasionally, until beans are bright green but still crisp, about 5 minutes.

2. While beans are cooking, toast almonds in a small skillet over medium heat, stirring frequently, until they're golden brown and fragrant, about 4 to 5 minutes (watch closely, because they'll burn quickly). Transfer almonds to a small bowl and set aside.

3. Drain beans in a colander. Return skillet to medium heat and add oil. When hot, add shallots and cook, stirring, until shallots are softened, about 2 minutes. Return beans to skillet and season with salt and pepper. Cook, stirring frequently, until beans are tender and shallots are lightly browned, 5 to 7 minutes. Stir in the sliced sage, then remove from heat.

4. Transfer bean mixture to a serving bowl and garnish with almonds just before serving. Serve warm or at room temperature.

Source: Hannaford fresh Magazine, July -,- August 2012