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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Super-easy to prep in advance (cook beans & hold and saute shallots & hold) then a quick finish before dinner. Used french green beans and a little less oil than called for, this was very good. Served with CL's snapper with mango salsa.
I made this for Easter dinner and it was great. I did this at the last minute right before we sat down so I was able to skip the ice water bath. I had the onions (forgot to get shallots at the grocery, oops) slightly carmelized before I tossed the beans in the water, then put the cooked green beans right in with the onions, topped with nuts and it was on the table. I added a pinch of nutmeg which added a really nice fragrance.
This was easy and delicious. I even cut the oil in half and it was still excellent. I plan to serve this for Easter dinner. I could easily see this on the Thanksgiving table with a sprinkle of dried cranberries along with the hazelnuts. Every bit as good as the fat-laden green bean casserole and so much better for everyone at the table. Try this dish - you'll love it!!
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