Green Beans with Orange and Hazelnuts

By mhatkinson

Ingredients

• 1 pound green beans, ends trimmed
• Salt to taste
• 1 tablespoon unsalted butter
• 1/2 teaspoon freshly grated orange zest
• 1/3 cup (about 2 ounces) chopped toasted hazelnuts

Details

Servings 4

Preparation

Step 1

To toast nuts, spread them on a baking sheet and place them in a 350-degree ovwe, shaking the pan occassionally, for 8 to 10 minutes. Watch carefully because nuts will burn quickly.

In a large saucepan, bring about 2 quarts of water to a boil. Add the beans and salt to taste and cook, uncovered, until the beans are tender yet retain some bite, 4 to 5 minutes. Drain the beans; pat them dry. (If you are not using them immediately, cool them under cold running water. Wrap the beans in a kitchen towel and leave at room temperature for as long as 3 hours.)

In a large skillet over medium-low heat, heat the butter. Add the beans and a pinch of salt. Cook, stirring often, until the beans are heated through, about 3 minutes. Remove from the heat, add the orange zest and toss to combine. Add the hazelnuts and toss again.

Serve immediately.