Zesty Green Beans - Sauteed with Walnuts
This is a recipe we turn to often during summer when we have more green beans in the garden than we know what to do with. My sister-in-law introduced me to the beautiful combination of walnut oil, green beans, and chopped walnuts several years ago. I know you will love it too! I was specific about the brand of ingredients in the recipe for good reason--they are the best of the best. I hope you seek them out. The results are so worth the small effort it takes to find them.
Equipment
- Large skillet
Ingredients
- ¼ cup chopped walnuts
- 3 tablespoons La Tourangelle Walnut Oil
- 1 pound of tender young green beans, washed and sorted
- zest and juice from one lemon
- 1 teaspoon Maldon Sea Salt or to taste
Instructions
- Heat a large skillet over medium heat. Add the walnuts to the dry pan and cook, stirring frequently, until lightly toasted. It takes a few minutes. Remove from the pan and set aside.
- Return pan to the heat and add the walnut oil. Add the green beans to the pan (if they're still wet from washing they may splatter so be careful) and saute, stirring frequently until the beans are crisp tender, about 5 minutes.
- Arrange green beans on a platter. Sprinkle with lemon zest and lemon juice. Top with toasted walnuts and Maldon Salt. Serve immediately or at room temperature.
Nutrition
Serving: 1portionCalories: 176kcalCarbohydrates: 9gProtein: 3gFat: 16gSaturated Fat: 1gPolyunsaturated Fat: 10gMonounsaturated Fat: 3gSodium: 588mgPotassium: 272mgFiber: 4gSugar: 4gVitamin A: 784IUVitamin C: 14mgCalcium: 49mgIron: 1mg
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