by: Kate McMillan
Cook Time
10 minutes
Prep Time
10 minutes
Yield
6–8 servings
Total Time
10 minutes
Prep Time
10 minutes
Yield
6–8 servings
summary
Green beans at the holidays have long been a beloved tradition. We’ve made them super special—while keeping them healthy too—by doing a quick saute with flavorful garlic and topping them with crunchy toasted hazelnuts. This is a beautiful addition to any Thanksgiving feast.
ingredients
- â…“ cup hazelnuts
- 1½ pounds green beans, trimmed
- 3 tablespoons extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- Kosher salt
- Freshly ground black pepper
directions
- Place the hazelnuts in a dry skillet and set the pan over medium heat. Cook, stirring a few times, just until the nuts are aromatic and deepen in color, about 4 minutes. Set aside.
- Bring a large pot of salted water to a boil over high heat. Add the green beans and cook, stirring a couple times, until al dente, about 3 minutes. Drain and rinse under very cold water. Set aside.
- Warm the olive oil in a large skillet over medium heat. Add the garlic and saute, stirring frequently or swirling the pan, just until it is fragrant and soft. Be very careful not to burn the garlic. Add the green beans and toss in the oil. Season generously with salt and pepper and continue to toss the green beans until they are warmed throughout, about 4 minutes.
- Transfer the green beans to a serving dish. Pour any garlic and oil left in the pan over the top of the green beans and finish with the hazelnuts. Serve at once.
notes
A dry skillet means there is no oil in the pan.
You can also toast nuts in a 400°F oven on a baking sheet for 6–8 minutes. Just don’t forget that you put them in the oven, which is so easy to do!
Green beans can be blanched up to 2 days in advance.
Garlic is sliced so that it adds some texture to the dish.
You can also use haricot vert in this green beans with garlic and hazelnuts recipe.
Rinsing green beans under cold water will help to keep their bright green color.
