Green Beans with Toasted Hazelnut-Lemon Butter

(from jtdarby’s recipe box)

Prepare the butter up to a week ahead and refrigerate, or up to three weeks in advance and freeze. Prepare extra butter to serve with bread or baked potatoes

Source: Cooking Light (from RecipeThing user Tri Chef)

Serves 6 people

Ingredients

  • 1 1/2 tablespoons butter, softened
  • 3 tablespoons finely chopped hazelnuts, toasted
  • 1 1/2 teaspoons grated lemon rind
  • 2 1/4 teaspoons salt, divided
  • 8 cups water
  • 1 1/2 pounds green beans, trimmed

Directions

  1. Combine butter, hazelnuts, rind, and 1/2 teaspoon salt in a small bowl; stir with a fork until well blended.

  2. Bring 8 cups water and remaining 1 3/4 teaspoons salt to a boil in a large saucepan. Add green beans; cook 3 minutes. Drain. Return pan to medium heat. Add beans and butter mixture; cook 3 minutes or until the butter mixture melts. Toss gently to coat.

  3. Yield: 6 servings (serving size: 1 1/3 cups)

  4. NUTRITION PER SERVING

  5. LORIES 54(52% from fat); FAT 3.1g (sat 0.8g,mono 1.9g,poly 0.3g); PROTEIN 1.7g; CHOLESTEROL 3mg; CALCIUM 51mg; SODIUM 400mg; FIBER 3.8g; IRON 0.6mg; CARBOHYDRATE 6.4g

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