Green Beans Gremolata

Delicate french green beans are the base for this simple, crisp and flavorful side dish. Beautiful, savory ingredients are mixed and tossed with the beans just before serving to create a confetti, speckled sea of crisp beans; perfect to accompany everything from tenderloin to roast chicken!

We also recommend trying, Citrus Asparagus with Herbs & Garlic which also pairs nicely with Savory Beef Tenderloin with Whipped Cream Horseradish or Soffia’s Crispy Umami Roast Chicken.

Gremolata or gremolada is a chopped herb condiment typically made of lemon zest, garlic, and parsley.

Bring a large pot of water to a boil. Add the green beans and blanch them for 2 to 3 minutes, until tender but still crisp. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color.

As soon as the beans are completely cold, remove from the ice bath and dry on paper towels, this step will allow the beans to crisp better in the next step.

For the gremolata, toss the garlic, lemon zest, parsley, parmesan, and pine nuts in a small bowl and set aside.

When ready to serve, heat the olive oil in a large saute pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and saute, turning frequently, for 2 minutes, until coated with olive oil and heated through. Off the heat, add the gremolata and toss well. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper and serve hot.

Green Beans Gremolata

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Submerging the beans in the ice bath is also know as. “shocking”, this is an important step to preserve the bright green color of the beans. Gremolata or gremolada is a chopped herb condiment typically made of lemon zest, garlic, and parsley.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes

Ingredients

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• 1 pound French green beans, trimmed
• 2 teaspoons minced garlic (2 cloves)
• 1 tablespoon grated lemon zest (2 lemons)
• 3 tablespoons minced fresh flat-leaf parsley
• 3 tablespoons freshly grated Parmesan cheese
• 2 tablespoons toasted pine nuts
• 2 1/2 tablespoons good olive oil
• Kosher salt and freshly ground black pepper

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Instructions

1. Bring a large pot of water to a boil. Add the green beans and blanch them for 2 to 3 minutes, until tender but still crisp. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color.
2. As soon as the beans are completely cold, remove from the ice bath and dry on paper towels, this step will allow the beans to crisp better in the next step.
3. For the gremolata, toss the garlic, lemon zest, parsley, parmesan, and pine nuts in a small bowl and set aside.
4. When ready to serve, heat the olive oil in a large saute pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and saute, turning frequently, for 2 minutes, until coated with olive oil and heated through. Off the heat, add the gremolata and toss well. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper and serve hot.

Notes

Attributed To | Ina Garten

Nutrition

• Serving Size: 4-6