Green beans are one of my husband’s and my favorite easy green sides, but I have a hard time jazzing them up and making them more of a complete side dish. However, this green bean gremolata does exactly that. Even better, it’s still very easy, and you can prepare it ahead of time, which make it a perfect addition to any dinner party.
With the heat wave that New York has been experiencing the past couple of days, I’ve been trying to avoid the kitchen heat by trying to spend as little time above the stove as possible. This dish is a great way to do that, because it requires minimal stove time, plus you can prepare part of it in advance so that time over the burner isn’t all at once. This is a definite must-try for a large group any time this summer.
Green Bean Gremolata
Yield about 4 servings
- 1 pound french green beans, trimmed
- 2 cloves garlic, minced
- 1 tablespoon lemon zest (2 lemons)
- 1 tablespoon flat-leaf parsley
- 3 tablespoons freshly grated Parmesan
- 2 tablespoons pine nuts, toasted
- 3 tablespoons olive oil
- sea salt and pepper
- Boil water in a large pot.
- While it is heating up, add water and ice in a large bowl.
- Blanch the green beans for 2 or three minutes until slightly tender. You don't want to overcook them, they should still remain crisp.
- Drain the beans then add them to the ice water to stop them from cooking more.
- In a small bowl, toss the garlic, lemon zest, parsley, Parmesan, and toasted pine nuts and set aside.
- In a large sauté pan, heat the oil over medium-high heat.
- Drain and dry the beans and add them to the sauté pan to cook for about 2 minutes, until thoroughly heated.
- Turn the heat off and add the gremolata mixture, salt and pepper to the sauté pan to toss the mixture to combine.
- Serve hot.
If you want to prepare this ahead of time, you can blanch the green beans and leave them in the fridge in the water. Once you're ready to serve, begin the sauté process.
Recipe slight adapted from Ina Garten's Barefoot Contessa Foolproof Recipes
Courses Lunch or Dinner