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Photo: Nina Choi; Styling: Lisa Lee Photo by: Photo: Nina Choi; Styling: Lisa Lee

Green Beans with Shallots and Hazelnuts

Cooking Light APRIL 2011

  • Yield: 8 servings (serving size: 3/4 cup)
  • Total:30 Minutes

Ingredients

  • 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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 88
  • Fat: 5.7g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 0.7g
  • Protein: 2.6g
  • Carbohydrate: 9.1g
  • Fiber: 3.3g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 137mg
  • Calcium: 36mg
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Green Beans with Shallots and Hazelnuts recipe

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