Green Beans with Shallots and Hazelnuts

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Green Beans with Shallots and Hazelnuts Recipe

Photo: Nina Choi; Styling: Lisa Lee

8 servings (serving size: 3/4 cup)


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2 quarts water
1 tablespoon kosher salt
1 1/2 pounds green beans, trimmed and cut into 3-inch pieces
2 tablespoons olive oil
4 shallots, thinly sliced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped hazelnuts, toasted


Total: 30 Minutes

1. Combine 2 quarts water and 1 tablespoon salt in a large Dutch oven; bring to a boil. Add green beans; cook 3 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.

2. Heat olive oil in a large nonstick skillet over medium-high heat, swirling to coat. Add shallots, and sauté for 3 minutes or until golden brown. Add beans, 1/4 teaspoon salt, and pepper; toss to coat. Cook for 2 minutes or until beans are thoroughly heated. Sprinkle with hazelnuts.

Created date

March 2011

Nutritional Information

Calories 88
Fat 5.7 g
Satfat 0.7 g
Monofat 4.1 g
Polyfat 0.7 g
Protein 2.6 g
Carbohydrate 9.1 g
Fiber 3.3 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 137 mg
Calcium 36 mg