Photo:John Autry; Styling: Cindy Barr
4 servings (serving size: about 1 cup)
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1 pound green beans, trimmed
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons finely chopped blanched hazelnuts
2 tablespoons chopped fresh parsley
1/2 teaspoon grated orange rind
1 garlic clove, minced
1. Bring a large saucepan of water to a boil. Add beans; cook 5 minutes. Plunge beans into ice water; drain.
2. Combine beans, olive oil, salt, and pepper; toss. Combine hazelnuts, parsley, orange rind, and garlic; sprinkle over beans.
Fat 5.7 g
Satfat 0.7 g
Sodium 156 mg