Ingredients
1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 cup chopped fresh sage
3 cloves garlic, finely chopped
2 pounds green beans, trimmed
1/2 teaspoon salt
1/4 cup hazelnuts, chopped
Method
Sources
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Caramelized hazelnut paste — Paris-Brest, bonbons, buttercream
Adjustable stand — hold cookbook or tablet at eye level while cooking
Blanched hazelnuts — praline, gianduja, dacquoise, frangelico
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
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Caramelized hazelnut paste — Paris-Brest, bonbons, buttercream
Adjustable stand — hold cookbook or tablet at eye level while cooking
Blanched hazelnuts — praline, gianduja, dacquoise, frangelico
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
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Heat a large skillet over medium-high heat. Heat butter and oil, then cook sage until it begins to blacken, 1 to 2 minutes. Add garlic and cook until golden, about 2 minutes. Add beans and salt; toss to coat. Carefully add 1 cup water. Steam until beans are fork-tender and most of the water has evaporated, 3 to 4 minutes. Season with salt and pepper. Sprinkle hazelnuts on top and serve.