Sauteed Green Beans With Shallots, Rosemary and Hazelnuts

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READY IN: 20mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes.
  • Drain.
  • Rinse green beans with cold water; drain well.
  • Pat dry with paper towels. (Can be prepared 1 day ahead. Cover and refrigerate).
  • Melt butter in heavy large skillet over medium-high heat.
  • Add shallots and rosemary and saute until shallots are tender, about 5 minutes.
  • Season to taste with salt and pepper.
  • Add chopped hazelnuts and toss.
  • Transfer green beans to bowl and serve.
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