Cocer las judías verdes en la mínima cantidad de agua necesaria con sal hasta que queden tiernas, después escurrirlas bien y colocarlas en agua fría.
Mientras tanto, dorar ligeramente las almendras y el ajo con un poco de aceite caliente y descartar el ajo.
Escurrir las judías y sofreírlas con el aceite y las almendras removiendo bien.
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