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 and cook until steam escapes around pan lid. Continue to steam for 5 minutes or until green beans are brightly colored and just tender. Remove lid; continue to cook until water evaporates and green beans start to sauté, 1 to 2 minutes longer. Remove from heat.
Stir in toasted nuts, lemon peel and parsley. Serve immediately.
Recipe and photo by the North American Olive Oil Association