Green Beans Gremolata
This easy recipe for green beans gremolata is from the Barefoot Contessa Foolproof cookbook. We all enjoyed these tasty green beans and thought they paired nicely with lemon and mustard chicken thighs, along with some lemony spinach with feta and pine nuts. They tasted fresh and delicious, and I loved the flavor of the garlicky gremolata and pine nuts with the tender green beans.
Green Beans Gremolata
Ingredients:
- ¼ lb green beans or haricot verts, ends trimmed
- 1 clove of garlic, minced
- 1 tsp lemon zest
- 1 tbsp fresh parsley, chopped
- 1 tbsp Parmesan cheese, finely grated
- 1 tbsp toasted pine nuts
- 1 tbsp olive oil
- Sea salt and freshly cracked pepper, to taste
How to Make Green Beans Gremolata
Bring a large pot of well-salted water to a boil.
Add the green beans and blanch them for 1-2 minutes (I used haricot verts; if you use green beans, blanch for 2-3 minutes), until tender but still crisp.
Drain the green beans and then dunk them immediately into a bowl of ice water to stop the cooking process and preserve their bright green color.
Place the cooled, drained beans on paper towels to remove excess water.
To make the gremolata, combine the garlic, lemon zest, parsley, Parmesan, and pine nuts in a small bowl and set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the beans to the hot skillet and season with sea salt and freshly cracked pepper to taste. Cook, stirring often, for 2 minutes, until coated with olive oil and heated through.
Place the green beans on a serving platter, then sprinkle with the gremolata. Serve immediately. Enjoy.
Equipment
Ingredients
- ¼ lb green beans or haricot verts
- 1 clove of garlic minced
- 1 tsp lemon zest
- 1 tbsp fresh parsley chopped
- 1 tbsp Parmesan cheese finely grated
- 1 tbsp toasted pine nuts
- 1 tbsp olive oil
- Sea salt and freshly cracked pepper to taste
Instructions
- Bring a large pot of well-salted water to a boil.
- Add the green beans and blanch them for 1-2 minutes (I used haricot verts; if you use green beans, blanch for 2-3 minutes), until tender but still crisp.
- Drain the green beans and then dunk them immediately into a bowl of ice water to stop the cooking process and preserve their bright green color.
- Place the cooled, drained beans on paper towels to remove excess water.
- To make the gremolata, combine the garlic, lemon zest, parsley, Parmesan, and pine nuts in a small bowl and set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the beans to the hot skillet and season with sea salt and freshly cracked pepper to taste. Cook, stirring often, for 2 minutes, until coated with olive oil and heated through.
- Place the green beans on a serving platter, then sprinkle with the gremolata. Serve immediately. Enjoy.
They look so FRESH and beautiful.
I love the simplicity of this recipe Pam. And they look so fresh and delicious! 🙂
I always like new ideas for beans and this sounds wonderful. Thanks. Have a good week Diane
Such a lovely way to transform a simple dish!
Kisses!
A nice twist for a green bean recipe. This sounds really good.
Fantastic suggestion Pam.
I love gremolata!!
Cheers,
Lia.
I love how you make veggies tasty.
What a simple little side dish… I bet it tastes fantastic!!!
I love this recipe. We make it all the time. So fresh!! I get tired of my traditional green bean recipes.
Beautiful green bean recipe, loving the bright greens!
wonderful idea! toasted pine nuts always surprise me with their punch of flavor, and it’d be perfect with green beans.
That garlicky topping sounds so good! I feel like i could put it on top of any veggie and it would be great.
Great way to make green beans tasty.
Trevor is going to LOVE LOVE LOVE this, I copied this to my database for my green bean loving kid.
love this look delicious!!
I love the freshness of gremolata, but never thought to use it one green beans, this looks wonderful Pam!
Looks like a great way to serve green beans.
Hey, I had this marked to try in her cookbook! So glad it got your approval!