Summer Beans With Preserved Lemon, Almonds, And Rosemary

By Sunset
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1/4 cup sliced almonds

1 1/2 pounds green, yellow, or purple beans

3 or 4 wedges Preserved Lemon (see notes)

2 tablespoons finely chopped fresh rosemary leaves

2 tablespoons extra-virgin olive oil

1 or 2 cloves garlic, minced

Salt and freshly ground black pepper

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