Tuesday, November 19, 2013
Green Beans Gremolata
Green beans have been my favorite vegetable, before I liked most vegetables. I have been enjoying green beans using many different preparations; however, one of my favorites is the step of blanching first. It makes sure that they aren't raw, but they still have a snappy crunch and the bright green color.
This dish would be a perfect Thanksgiving recipe, you can blanch them a day ahead and have the topping ready. When you are ready to serve them, you use your iron skillet to reheat them. There won't be any oven scheduling on this green bean dish. The topping you coat these with is a light flavor that won't overpower any main dish. This is such a versatile side dish and goes with almost anything!
Source: Ina Garten, Foolproof
1 lb. of French Green beans, trimmed
2 teaspoons of Garlic, minced
1 tablespoon of Lemon Zest, grated from 2 small or 1 large lemon
3 tablespoons of Parsley, minced, flat-leaf
3 tablespoons of Parmesan, freshly grated
2 tablespoons of Pine Nuts, toasted
2 1/2 tablespoons of Extra Virgin Olive Oil
Kosher Salt & Freshly Cracked Black Pepper
First, bring a large pot of water to a boil. While you water is coming to a boil, prepare a bowl of ice water. When the water is boiling, Add the green beans and blanch for 2-3 minutes. Place them immediately in the bowl of ice water.
Now, for the gremolata, combine the garlic, lemon zest, parsley, parmesan, and pine nuts in a small bowl.
When ready to serve the green beans, heat the olive oil in a skillet over medium-high heat. Pat the green beans dry and add them to the skillet. Cook until heated through, about 2 minutes. Off of the heat, add the gremolata and toss well; sprinkle with 3/4 teaspoon of salt and 1/4 teaspoon of pepper.
The Barbee Housewife