In a large skillet, heat 1 tbsp olive oil and 1 tbsp butter over med.
Add 1 pound trimmed green beans, season with salt/pepper. Cover and cook, tossing from time to time until tender, 6-10 min. Stir in 2 tbsp chopped hazelnuts, toasted, and 2 tbsp frsh parsley, and 1 tbsp lemon juice (fresh).
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