Green Beans with Lemon and Hazelnuts

Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: December 2006

Ingredients

  • 2 lbs green beans trimmed and halved diagonally
  • 1/4 cup sliced or chopped hazelnut
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons grated lemon rind
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Method

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.

Nutritional facts Per serving: about

  • Sodium 369 mg
  • Protein 2 g
  • Calories 117.0
  • Total fat 9 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 9 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 16.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 20.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Green Beans with Lemon and Hazelnuts

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