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
How to Make It
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.
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.
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