Bring a large pot of salted water to
a boil. Add green beans and cook
until just tender, 5 to 7 minutes.
Drain and transfer to a large bowl.
Meanwhile, heat oil in a small pot
over medium heat. Add shallots and
cook, stirring occasionally, until
softened and light golden brown, 4
to 5 minutes. Add shallots to hot,
drained green beans. Add parsley,
oregano, salt and pepper and toss
gently. Transfer to a serving
platter, garnish with almonds and
serve.
