Ingredients
1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 pound green beans, trimmed
Coarse salt and ground pepper
2 tablespoons chopped hazelnuts, toasted
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
Preparation
In a large skillet, heat olive oil and butter over medium heat. Add green beans, trimmed; season with coarse salt and ground pepper. Cover and cook, tossing occasionally, until green beans are crisp-tender, 5 to 8 minutes. Stir in hazelnuts, parsley, and lemon juice. Serve immediately.
