Green beans gremolata

I was looking online for something interesting to do with green beans. Yes even I can get a little bored with the standby of sautéing things with garlic and olive oil. I came across a Barefoot Contessa (Ina Garten) recipe, which is often a solid place to start. It’s also always a bonus when I have most of the ingredients already…in this case I just had to pick up lemons.

I decreased the olive oil from 2.5 Tbsp to 1 Tbsp and the salt from 1 tsp to a sprinkle. This was my dinner, along with kale chips, on a recent CSA eve (aka Tuesday night).

Getting my ingredients ready

Green beans gremolata
Serves: 4-6
Source: adapted from Ina Garten via the Food Network

#nofilter

Ingredients
1 pound green beans, trimmed
2 cloves garlic, minced
1 Tbsp grated lemon zest (1-2 lemons)
3 Tbsp minced fresh flat-leaf parsley
3 Tbsp freshly grated Parmesan cheese
2 Tbsp toasted pine nuts
1 Tbsp good olive oil
Salt and pepper to taste

Directions

Thanks Instagram!

1. Bring a large pot of water to a boil. Add the green beans and blanch them for 2-3 minutes, until tender but still crisp. Drain the beans in a colander and immediately place them in a bowl of ice water (to stop the cooking).
2. In a small bowl, toss the garlic, lemon zest, parsley, Parmesan, and pine nuts together and set aside.
3. 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, until coated with olive oil and heated through, about 2 minutes). Remove from heat, add the gremolata and toss well. 
4. Season with salt and pepper and enjoy!