Green Beans and Lime

Garlic, hazelnuts, and lime combine with green beans in this savory side dish recipe. Perfect for Thanksgiving or any other occasion.



by 10  people


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Ingredients
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    2   pounds 
    fresh green beans, trimmed
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    1/3  cup 
    fresh Italian (flat-leaf) parsley
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    1   tablespoon 
    snipped fresh rosemary
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    2   teaspoons 
    finely shredded lime peel
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    1   tablespoon 
    fresh lime juice
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    1   clove 
    garlic, minced (1/2 tsp.)
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    2   tablespoons 
    extra virgin olive oil
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    1/3  cup 
    hazelnuts, toasted and chopped*
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    Lime Wedges (optional)

Directions
1.
Bring large saucepan of water to boiling. Add 1 tablespoon salt and green beans. Cook beans until crisp-tender, 3 to 4 minutes. Drain and immediately plunge in ice water. Let sit in ice water 3 minutes or until cool. Drain well and set aside.
2.
In small bowl combine parsley, rosemary, lime peel and juice, and garlic. Set aside.
3.
In 12-inch skillet, heat olive oil over medium-high heat. Add beans. Cook, stirring occasionally, 3 to 4 minutes or until heated through. Season with 1/2 tsp. each salt and black pepper. Remove from heat. Stir in lime mixture and hazelnuts. Serve with lime wedges. Serves 8.
Tip
  • *Tip: To toast hazelnuts, spread in single layer on baking sheet. Bake at 350 degrees F for 5 to 10 minutes, stirring once or twice, until lightly browned. Remove papery skins from hazelnuts by rubbing nuts with clean towel.
Nutrition information
Per Serving: cal. (kcal) 103, Fat, total (g) 7, chol. (mg) 0, sat. fat (g) 1, carb. (g) 10, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, fiber (g) 5, sugar (g) 2, pro. (g) 3, vit. A (IU) 923.21, vit. C (mg) 19.49, Thiamin (mg) 0.12, Riboflavin (mg) 0.12, Niacin (mg) 0.79, Pyridoxine (Vit. B6) (mg) 0.12, Folate (µg) 40.32, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 299, Potassium (mg) 275, calcium (mg) 50.48, iron (mg) 1.62, Percent Daily Values are based on a 2,000 calorie diet
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