Preparation:
Heat the broth in a skillet over medium heat. Add the green beans, cover, and steam for 3 minutes. Remove the green beans.
Add the white wine and hazelnut oil to the broth. Bring to a boil and reduce by 1/4.
Return the green beans to the skillet, add the hazelnuts, and cook for 1 minute. Serve.
6 servings/Serving size: 1/2 cup |