Sautéed Green Beans with Shallots and Toasted Hazelnuts

Ingredients

Green beans

1 pound, trimmed

Salt

to taste

Black pepper

to taste

Hazelnuts

1/2 cup, roughly chopped

Olive oil

2 tablespoons

Shallots

2, thinly sliced

Instructions

1. Bring a large pot of salted water to a boil. Add the green beans and blanch for about 2 minutes until they are crisp-tender. Drain and immediately rinse under cold water to halt the cooking process.
2. In a dry skillet over medium heat, add the chopped hazelnuts. Toast them for about 3-4 minutes, stirring frequently, until they are golden brown and fragrant. Remove from the skillet and set aside.
3. In the same skillet, add the olive oil. Once hot, add the sliced shallots and sauté for about 2 minutes until they begin to soften and turn translucent.
4. Add the blanched green beans to the skillet, tossing to combine. Cook for an additional 5 minutes until the beans are heated through and slightly charred.
5. Season with salt and pepper to taste, ensuring an even distribution.
6. Transfer the sautéed green beans to a serving dish and sprinkle generously with the toasted hazelnuts. Serve warm.