Green beans with ginger and cashews

Even if you’re a fan of the traditional green bean casserole, you might want to consider subbing these simply prepared fresh beans originally from the Silver Palate recipe book, which can provide balance to all the rich items on the menu.
Plus, this streamlined dish, which needs just a brief re-warming on top of the stove before serving, won’t contribute to a last-minute traffic jam in the oven.

Serves 8

1 1/2 pounds green beans, trimmed and cut into 1-inch pieces (about 5 cups)
4 tablespoons (1/2 stick) unsalted butter
3 tablespoons fresh ginger, peeled and finely chopped (from 2 1/2-inch knob)
1/2 cup Homemade Turkey Stock or canned turkey stock or canned low-sodium chicken broth
1 cup salted roasted cashews, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

In large pot boiling salted water, cook the beans until crisp-tender, about 4 minutes. Drain in colander and rinse well under cold running water. Drain well and pat dry with paper towels. (Green beans can be prepared up to 1 day ahead and refrigerated, wrapped in paper towels, in zippered plastic bags.)

In 12-inch heavy skillet over moderate heat, heat the butter until hot but not smoking. Add the ginger and sauté until softened and fragrant, about 30 seconds. Stir in the green beans and stock and cook, stirring often, until liquid is almost completely evaporated, about 3 to 6 minutes.
Add the cashews and sauté 1 minute. Stir in salt and pepper.

(The green beans can be made up to 30 minutes before serving. Let stand in skillet, uncovered. Reheat over high heat, stirring often, about 2 minutes.)
Transfer to a serving dish and serve immediately.