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Green Beans with Toasted Hazelnut-Lemon Butter

This is an easy vegetable side dish that I adapted from an old Bon Appetite magazine (circa 1992?). It's a perfect accompaniment to beef and pork. The only downsides are that it can't be made ahead and it doesn't reheat well. But since most people go back for seconds, I rarely have leftovers.

Course Side Dish
Prep Time 10 minutes
Cook Time 5 minutes
Servings 6
Calories 54 kcal

Ingredients

  • 1 1/2 Tablespoons salted butter softened
  • 3 Tablespoons hazelnuts toasted and finely chopped
  • 2 teaspoons lemon rind grated
  • 2 teaspoons salt divided
  • 8 cups water
  • 1 1/2 pounds green beans washed and trimmed

Instructions

  1. In a small bowl, stir together the soft butter, hazelnuts, lemon rind, and 1/4 teaspoon salt.

  2. In a large pot, combine the water and the rest of the salt and bring to a boil. Add the green beans and cook for 3 minutes.

  3. Drain the beans and return to the hot pot and put back on the stove with medium heat. Stir in the butter/hazelnut mixture and combine until the butter is melted and the beans are coated. Serve immediately.