Recipe information
Yield
serves 4
Ingredients
1/3 cup hazelnuts, toasted to remove skins (see page 346), coarsely chopped
1 1/4 pounds green beans, stem ends trimmed
Coarse salt and ground pepper
1 tablespoon unsalted butter
Preparation
Step 1
In a small skillet, toast hazelnuts over medium heat until golden brown, tossing occasionally, about 5 minutes. Transfer to a bowl to cool.
Step 2
Cook beans in a pot of boiling salted water until crisp-tender, 4 to 6 minutes; drain. Return to pan; toss with butter and half the hazelnuts. Season with salt and pepper. Transfer to a serving dish, and sprinkle with remaining hazelnuts.
Nutrition Information
Step 3
(Per Serving)
Step 4
Calories: 129
Step 5
Fat: 8.8g (2.3g Saturated Fat)
Step 6
Protein: 4g
Step 7
Carbohydrates: 11.7g
Step 8
Fiber: 5.7g
