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