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Green Beans with Orange and Hazelnuts

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 6 servings (serving size: about 2/3 cup)
Myth-Buster Recipe. Salted boiling water helps blanched veggies retain their structure and nutrients and doesn't add much sodium. Substitute olive oil for hazelnut oil, if it's easier.

Ingredients

  • 1/4 cup hazelnuts
  • 1/4 cup salt
  • 1 pound green beans, trimmed
  • 1 tablespoon thin orange rind strips
  • 2 teaspoons roasted hazelnut oil
  • 1/8 teaspoon salt

Nutrition Information

  • calories 110
  • fat 7.5 g
  • satfat 0.6 g
  • monofat 5.6 g
  • polyfat 1 g
  • protein 3.4 g
  • carbohydrate 9.9 g
  • fiber 4.8 g
  • cholesterol 0.0 mg
  • iron 1.6 mg
  • sodium 81 mg
  • calcium 54 mg

How to Make It

  1. Preheat oven to 350°.

  2. Place hazelnuts on a baking sheet. Bake at 350° for 8 minutes; stir once. Turn nuts out onto a towel. Roll up towel; rub off skins. Chop nuts.

  3. Combine 2 quarts water and 1/4 cup salt in a large saucepan; bring to a boil. Add beans; cook 5 minutes or until crisp-tender. Drain. Place in a serving bowl. Add nuts, rind, oil, and 1/8 teaspoon salt; toss well to coat.