YIELD: 4 servings ¼ cup slivered almonds or chopped hazelnuts 1 lb. green beans, stem-end trimmed and halved ⅓ cup water 4 tsps. extra-virgin olive oil ½ tsp. salt ½ tsp. finely grated lemon peel 2 Tbsps. minced fresh parsley Heat medium skillet over medium-low heat. When pan is hot, add nuts and toast, stirring frequently, until they are golden brown and fragrant, about 2 minutes. Remove and set aside. Add green beans, water, oil and salt to pan. Increase heat to medium-high; cover ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.