Green beans are a tradition at many Thanksgiving tables, so many grocers price them competitively during the holidays. Here they are given a sophisticated twist with butter-toasted hazelnuts and melted Gorgonzola cheese. If you like, substitute any blue cheese you like.
Green Beans with Hazelnuts and Gorgonzola
Start to finish: 30 minutes
(15 minutes active)
2 pounds green beans, trimmed
1 1/2 tablespoons butter
1/2 cup chopped hazelnuts
1/2 cup crumbled Gorgonzola cheese
Salt and ground black pepper, to taste
Bring a large saucepan of salted water to a boil. Add the green beans, return to a boil and cook for 3 to 4 minutes, or until bright green and crisp. Drain well and set aside.
Return the pot to mediumhigh. Add the butter and hazelnuts and stir until the nuts are lightly toasted and fragrant, about 2 to 3 minutes. Add the green beans and stir until heated through.
Remove the pan from the heat. Add the cheese and toss until melted. Season with salt and pepper.
Nutrition information per serving (values are rounded to the nearest whole number): 122 calories; 76 calories from fat; 9 g fat (3 g saturated; 0 g trans fats); 12 mg cholesterol; 7 g carbohydrate; 4 g protein; 4 g fiber; 363 mg sodium.