By: Robin Kurss

I love Molly Yeh. She recently made a topping that would work on just about any vegetable…it’s fun and different and delicious!

Makes 4 servings

Ingredients:
• 6 Tbsp olive oil
• 4 cloves garlic, grated
• ½ onion, thinly sliced
• ¼ c slivered almonds
• 2 Tbsp sesame seeds
• ½ c potato chips, crushed but not to small
• pepper and salt to taste
• 12 oz green beans, steamed
• Zest and juice of 1 lemon
• 2 Tbsp fresh parsley, chopped
• 1 Tbsp fresh dill, chopped

Instructions:

1. Add oil, garlic, and onions to a sauté pan. Cook, stirring often until onions are nicely browned. Remove from heat and drain on paper towel. Leave oil in pan.
2. Put skillet back on heat and add almonds and sesame seeds. Stir and cook until slightly browned. With a slotted spoon, add to onion mix and place in a bowl. Add potato chips, salt, and pepper and stir to combine.
3. In a large skillet, sauté green beans in the reserved oil for about 7 minutes till tender. Add lemon zest and juice, season with salt and pepper and add fresh herbs.
4. Transfer beans to a serving platter and top with potato chip mixture. Enjoy!