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 ...
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