Instructions: 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.

This recipe yields 6 servings.

Serving size: 1/2 cup.

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