Hazelnut & Lemon Green Beans
Emily
Fat: 1 g Carbohydrates: 5 g Protein:1 g Calories: 31 kcal
ingredients
- 1/2 pound green beans, ends trimmed
- Salt to taste
- 1/2 tablespoon grated lemon peel
- 2 teaspoons lemon juice, preferably fresh-squeezed
- 1/2 teaspoon extra virgin olive oil
- Ground black pepper to taste
- 2 teaspoons coarsely chopped hazelnuts, toasted
directions
- 1
Fill a large cooking pot one-third full of water. Cover and set over high heat. When the water comes to a full boil, add the beans and 1/4 teaspoon salt. Cook for 4 to 6 minutes, or until just tender.
- 2
Drain in a colander. Transfer to a serving bowl. Add the peel, juice, oil, and nuts. Season to taste with salt and pepper. Toss gently to mix. Serve immediately.
Source: emilyvorpe@aol.com
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