My family has a little problem with green vegetables. If it’s broccoli, it needs a certain seasoning. If it’s a leafy green veggie, they will complain if they can taste it (sorry kale and spinach!) So for green beans, I needed to be a little bit creative. I found this recipe and my family loved it. I would like to think it’s because it’s healthy, but deep down, I know it’s because of the bacon.

1 teaspoon canola oil
1 large shallot, minced
1 pound green beans, trimmed
1/2 cup water
2 slices bacon, cooked and crumbled
2 tablespoons chopped toasted hazelnuts
1/4 teaspoon salt

1. Heat oil in a large skillet over medium-high heat. Add shallot and cook, stirring, until starting to brown, 30 seconds to 1 minute. Add green beans and cook, stirring often, until seared in spots, 2 to 3 minutes. Add water, cover, reduce heat to medium and cook, stirring occasionally, about 6 minutes for tender. Remove from heat and stir in bacon, hazelnuts and salt.