YIELD: 4 servings
¼ cup | slivered almonds or chopped hazelnuts |
1 lb. | green beans, stem-end trimmed and halved |
⅓ cup | water |
4 tsps. | extra-virgin olive oil |
½ tsp. | salt |
½ tsp. | finely grated lemon peel |
2 Tbsps. | minced fresh parsley |
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Heat medium skillet over medium-low heat. When pan is hot, add nuts and toast, stirring frequently, until they are golden brown and fragrant, about 2 minutes. Remove and set aside.
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Add green beans, water, oil and salt to pan. Increase heat to medium-high; cover and cook until steam escapes around pan lid. Continue to steam for 5 minutes or until green beans are brightly colored and just tender. Remove lid; continue to cook until water evaporates and green beans start to sauté, 1 to 2 minutes longer. Remove from heat.
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Stir in toasted nuts, lemon peel and parsley. Serve immediately.
Recipe and photo by the North American Olive Oil Association
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