Prepare chili butter by warming in a small saucepan over low heat for about 5 minutes:
½ cup butter
½ tsp chile flakes
You can leave the flakes in the butter or sieve them out.
8 oz package fresh green beans
½ cup toasted whole or slivered almonds
Kosher salt to season
Toast whole almonds in a 350 degree oven on a shallow baking pan for about 5 minutes, tossing a at least once during that time.
Blanch the green beans in salted boiling water for about 3 minutes then plunge the beans into ice water to stop the cooking process.
Heat 4 tbsp of the chile butter over medium low heat. Add the green beans and almonds and sauté for 2-3 minutes. Season with kosher salt.