Toast almonds. In a skillet on low heat, toast the almonds carefully to prevent them from burning. Reserve.
½ cup sliced almonds
Melt the vegan butter. In the same skillet over medium-low heat, melt the vegan butter (or margarine), add the sliced spring onion and garlic powder, and cook for a minute.
1 spring onion, 2 tablespoons vegan butter, 2 teaspoons garlic powder
Add juices. Stir in the clementine and lemon juices and 1 tablespoon water. About 2 minutes. Reserve.
1 lemon, 1 clementine
Steam green beans. Return the empty skillet to the stovetop, add the green beans, ½ cup water, and one teaspoon salt. Cover and cook over medium heat, occasionally stirring, until the beans are tender but have a crunchy bite, about 8 minutes.
1 pound green beans
Season. Off the heat, add the reserved toasted almonds, the spring onions, and toss to combine. Season with salt and pepper, to taste, and serve with chopped parsley if desired.
sea salt, peppercorns, parsley