Green Beans with Lime
Deborah
ingredients
- 2 lb. fresh green beans, trimmed
- 1/3 c. fresh Italian (flat-leaf) parsley
- 1 Tbsp. snipped fresh rosemary
- 2 tsp. finely shredded lime peel
- 1 Tbsp. fresh lime juice
- 1 clove garlic, minced (1/2 tsp.)
- 2 Tbsp. extra virgin olive oil
- 1/3 c. hazelnuts, toasted and chopped
- (may substitute almonds)
directions
- 1
1. Bring large saucepan of water to boiling. Add 1 Tbsp salt and green beans. Cook beans until crisp-tender, about 3 to 4 minutes. Drain and plunge immediately in ice water. Let beans sit in ice water 3 minutes or until cool. Drain well and set aside.
- 2
2. In small bowl, combine parsley, rosemary, lime juice, lime peel, and garlic. Set aside.
- 3
3. In 12 inch skillet, heat olive oil over medium high heat. Add beans. Cook, stirring occasionally for 3 t o 4 minutes or until heated through. Season with 1/2 tsp. salt and 1/2 tsp. black pepper. Remove from heat. Stir in lime mixture and hazelnuts and serve.
- 4
Tip: To toast hazelnuts, spread in single layer on baking sheet. Bake at 350 degrees for 5 to 10 minutes, stirring once or twice, until lightly browned. Remove papery skins from hazelnuts by rubbing nuts with clean towel.
Source: Deborah
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