Green Beans and New Potatoes with Toasted Hazelnuts

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Ingredients

• 4 small new potatoes (or other waxy skinned potatoes), cut into ½ inch chunks
• 1 cup of fresh green beans, stems removed and cut into 1.5 inch long pieces
• 1/3 cup of onion, diced
• 10 hazelnuts, roughly chopped (or almonds)
• 1 tbsp extra virgin olive oil
• ¼ cup of chicken stock (or veggie stock to make this a vegan recipe)
• kosher salt and freshly ground black pepper to taste (I use about ½ tsp of each)

Directions

1. Heat a small skillet on medium heat, add hazelnut pieces, and toast (dry) until slightly browned (about 1-2 min). Make sure the hazelnuts are moving so that they don’t burn.
2. Heat olive oil in a large saucepan on medium/high heat for about a minute.
3. Add potatoes and green beans. Make sure everything is spread out well and cook for approximately 3-4 minutes with minimal stirring (you want the potatoes to brown slightly).
4. Sprinkle in diced onions and saute for 2-3 more minutes (add another ½ tsp oil if there is no shimmer in your pan).
5. Add chicken stock and scrape bottom of saucepan with a wooden spoon/spatula to free up the brown bits that have formed. Cook until the stock has almost evaporated completely.
6. Test to see if green beans and potato pieces are tender. Add toasted hazelnuts.
7. Season with salt and pepper to your taste and serve.

Nutrition (per serving...2 servings total for recipe): 180 calories, 17g carbs, 10g fat (olive oil and hazelnuts), and 4g protein. (calculated with www.myfitnesspal.com/recipe/calculator).

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