Green Beans with Orange and Hazelnuts

Photo: Randy Mayor; Styling: Leigh Ann Ross

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.

Yield: 6 servings (serving size: about 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 110
  • Fat: 7.5g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 5.6g
  • Polyunsaturated fat: 1g
  • Protein: 3.4g
  • Carbohydrate: 9.9g
  • Fiber: 4.8g
  • Cholesterol: 0.0mg
  • Iron: 1.6mg
  • Sodium: 81mg
  • Calcium: 54mg

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

Preparation

  1. 1. Preheat oven to 350°.
  2. 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. 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.
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