A delicious side to share with loved ones.

From Rachel Oberg, GB Guido’s Produce Team Member & Dinner Specialist


Serves 4


1/4 cup sliced almonds

1 – 8 ounce container of crème fraîche

1/4 cup chopped chives

2 tablespoons cbopped tarragon

3 tablespoons chopped flat leaf parsley

2 slices of bacon, cut into lardons

1/2 pound green beans, ends removed

1 teaspoon freshly ground black pepper

Maldon salt, for serving



In a dry skillet over medium-low heat, toast the almonds until barely browned, 2-3 minutes. Remove from skillet, set aside and cool.

Stir together the crème fraîche, chives, tarragon, and parsley. Set aside.

Put the bacon in a cold skillet. Turn the heat to medium and cook, turning constantly, until the bacon is crispy. Turn off the heat, and transfer the bacon to a paper towel lined plate. Leave 1 tablespoon of bacon grease in the pan, draining the rest for another recipe. Return the pan to medium heat and add the green beans and salt, working in batches if needed, so the skillet isn’t overcrowded. Cook until the green beans are a bit browned or blistered, but still have some crunch, about 3-5 minutes.

To serve, top the green beans with the herbed crème fraîche and sprinkle with bacon, almonds, and Maldon salt and pepper.



Serve the green beans with a porterhouse steak, polenta, some Chàteau Tour Chapeoux Red Bordeaux to drink. For dessert indulge in a chocolate creamless pie topped with fresh raspberries.