Green Beans with Shallots and Hazelnuts

By LaLaCooks

WW - 2 per 3/4 cup serving

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

Preparation
Allison Fishman, Cooking Light
APRIL 2011

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

Step 1

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.