Green Beans with Lemon and Hazelnuts
Instead of toasting a few nuts at a time for individual recipes, toast them in bulk and freeze. They'll last well for up to a month.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 117 |
| pro | 2 g |
| total fat | 9 g |
| sat. fat | 1 g |
| carb | 9 g |
| fibre | 4 g |
| chol | 0 mg |
| sodium | 369 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 6% |
| vit A | 7% |
| vit C | 20% |
| folate | 16% |
-
2 lb (1 kg) green beans, trimmed and halved diagonally
1/4 cup (50 mL) sliced or chopped hazelnuts
1/4 cup (50 mL) extra-virgin olive oil
2 tsp (10 mL) grated lemon rind
2 tbsp (25 mL) lemon juice
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
Preparation:
In large saucepan of boiling salted water, cook beans until tender-crisp, about 7 minutes. Drain and chill in cold water; drain immediately. (Make-ahead: Wrap in towel; enclose in plastic bag and refrigerate for up to 24 hours.)
In large skillet, toast hazelnuts over medium heat, stirring often, until fragrant and golden, about 3 minutes. Remove from pan and set aside. (Make-ahead: Let cool; store in airtight container for up to 3 days.)
Add oil and lemon rind and juice to skillet; bring to boil. Add green beans. Sprinkle with salt and pepper; toss until hot, about 1 minute. Sprinkle with hazelnuts.
In large skillet, toast hazelnuts over medium heat, stirring often, until fragrant and golden, about 3 minutes. Remove from pan and set aside. (Make-ahead: Let cool; store in airtight container for up to 3 days.)
Add oil and lemon rind and juice to skillet; bring to boil. Add green beans. Sprinkle with salt and pepper; toss until hot, about 1 minute. Sprinkle with hazelnuts.
Source
Canadian Living Magazine: December 2006
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