Dinner, side dish

Green Beans Gremolata

I was looking at old files and found these green beans from a dinner club from a few years ago. They went really well with my Asian slaw with Sesame Chicken.

Oh my, these were really good but even better as a leftover. They marinated in the lemon juice and took on a more powerful taste.

  • 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
  • 2½ tablespoons good olive oil
  • Kosher salt and freshly ground black pepper

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.

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 sauté pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and sauté, 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.