1/4 cup shelled whole hazelnuts (unroasted and unsalted)
green beans, trimmed
2 tablespoons butter
1-2 large shallots, very
1 tablespoon balsamic vinegar
kosher/sea salt (1/4 teaspoon table salt)
Freshly ground black pepper
Heat a saute pan over medium-low heat. Add the hazelnuts and toast the
hazelnuts until the skins are dark brown but not burned. Keep the heat
low so that you don't burn the hazelnuts. It should take about 6-7
minutes. Let cool enough to handle and rub the skins off. You can use a
towel or a garlic peeler. Coarsely chop and set aside.
2. Add 1
cup water to the saute pan and bring to a boil over medium heat. Add the
green beans and cover with lid. Steam the beans for 3-4 minutes, until
just tender. Immediately drain and rinse with cool water to stop the
3. Wipe the saute pan dry and return to the stove on
medium-high heat. Add the butter and let the butter brown and bubble.
Once the butter is browned, add the shallots and saute for 1 minute.
Pour in the balsamic vinegar and the green beans. Use your spatula or
large spoon to scoop up some of the browned balsamic butter up and over
the green beans. Season generously with salt and pepper to taste. Stir
in the chopped hazelnuts.