AIR FRYER GREEN BEANS WITH GREMOLATA AND TOASTED ALMONDS
Get crispy, blistered green beans with very little oil, thanks to your air fryer! We added a simple gremolata topping of fragrant lemon zest, chopped parsley and garlic that's easy to make while the vegetables are cooking.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat a 3.5-quart air fryer to 375 degrees F. Toss the green beans, olive oil, 1/2 teaspoon salt and several grinds of pepper in a large bowl until evenly combined. Transfer to the air-fryer basket and air-fry the green beans, tossing halfway through, until tender and blistered in spots, about 12 minutes.
- Meanwhile, stir the parsley, garlic, lemon zest, 1/8 teaspoon salt and a couple grinds of pepper together in a small bowl until combined. Stir in the toasted almonds.
- Place the green beans on a serving platter, top with the gremolata mixture and drizzle lightly with more olive oil.
GREEN BEANS WITH ALMOND GREMOLATA
Green beans get a zesty Italian treatment for this fresh side: they're sauteed in caramelized shallots and vinegar (agrodolce), then topped them with citrusy, nutty gremolata, which Haas says is good enough to eat by itself.
Provided by Food Network
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Green beans: In a large sauté pan over medium heat, add 2 tablespoons olive oil. Add the shallots, season with salt and pepper, and cook, stirring occasionally, until tender and translucent, about 3 minutes. Add the red wine vinegar and cook until reduced by half; then add the remaining olive oil and the green beans. Season with salt and pepper. Use tongs to stir and coat the green beans in oil. Continue cooking over medium-low heat, stirring occasionally, until tender but with a slight crunch, 6-8 minutes. Meanwhile, assemble the Almond Gremolata.
- Almond Gremolata: Mince the garlic. Combine with almonds and preserved lemon. Finely chop the parsley and add to other ingredients; give a quick stir to combine. Add the Champagne vinegar, olive oil, and sugar; whisk until well combined. Season to taste with salt and pepper. Set aside. Makes about 2 cups. (Note: If making ahead of time, store in a lidded container in the refrigerator for up to 2 weeks. Bring to room temperature and stir to recombine before using.)
- Assembly: Transfer green beans to a serving platter and top with a few spoonfuls of Almond Gremolata. Serve warm or at room temperature.
PASTA WITH GREEN BEANS AND ALMOND GREMOLATA
Celery, an underappreciated vegetable relegated to making stocks and mirepoix, rarely gets the attention it deserves. It's available in the grocery store year-round. Come late summer, it starts popping up in farmers' markets everywhere, and it deserves to shine. In this dish, its pleasantly bitter leaves are used in a unique take on gremolata, a fresh herb condiment traditionally made with Italian parsley (which you can also use here). Snappy green beans, also readily available in late summer, round out this unassuming, but impressive pasta you'll want to make again and again no matter what the season.
Provided by Colu Henry
Categories dinner, weekday, weeknight, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Meanwhile, in a large skillet over medium-low heat, toast the almonds, stirring frequently so they don't burn, about 4 to 5 minutes. Remove from heat. In a medium bowl, combine the almonds, celery or parsley leaves, lemon zest, garlic and a pinch of salt. Set aside and wipe out skillet.
- Add pasta to boiling water and cook until it is al dente, according to package directions. About 2 minutes before it's done, add the beans to the pasta pot. Reserve 1 cup of the pasta cooking water, and drain the pasta and beans.
- While the pasta and beans drain, make the sauce: Heat the olive oil in the large skillet over medium heat. Add the garlic and red-pepper flakes and cook until the garlic is golden in color, about 1 to 2 minutes. Turn heat to low and add 1/2 cup of the reserved pasta water to the skillet (be careful of splattering) and cook until it is reduced by about half, 1 to 2 minutes more. Turn heat to medium and add the pasta, green beans and butter to the skillet and toss until the butter melts. Add the cheese and an additional 1/4 cup water and toss until the cheese is emulsified and the pasta is glossy with sauce. If needed, add an additional 1/4 cup pasta water to loosen. Season with kosher salt, to taste.
- Transfer the pasta to a large bowl, top with gremolata and drizzle with more olive oil. Pass additional grated cheese at the table, if desired.
Nutrition Facts : @context http, Calories 453, UnsaturatedFat 9 grams, Carbohydrate 62 grams, Fat 17 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 376 milligrams, Sugar 4 grams, TransFat 0 grams
GREEN BEANS WITH TOASTED ALMONDS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cook green beans 5 minutes in 1-inch boiling water, covered. Drain beans and return pan to heat.
- Add oil and butter pat to the pan. Toss beans in oil and melted butter. Season beans with a little salt and transfer to a serving plate.
- Garnish green beans with toasted slivered or sliced almonds.
GREEN BEANS GREMOLATA
Steps:
- 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 saute pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and saute, 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.
GREEN BEANS AND ALMONDS
This is a quick and healthy side dish to any Sunday dinner.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Add green beans; cook until bright green and tender, 6 to 8 minutes. Drain in a colander; rinse under cold water, and pat dry.
- Meanwhile, spread nuts in a single layer on a baking sheet; toast in oven until golden brown and fragrant, about 7 minutes. Transfer to a plate to cool.
- In a large bowl, toss green beans with oil; season with salt and pepper. Transfer to a serving dish. Garnish with toasted almonds.
Nutrition Facts : Calories 113 g, Fat 10 g, Fiber 3 g, Protein 3 g
GREEN BEANS ALMONDINE
No matter how much I make, it's never enough and it couldn't be simpler to make. Even those who hate veggies love this green bean almondine!
Provided by judilicious
Categories Side Dish Vegetables Green Beans
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Place beans into a microwave-safe casserole dish with enough water to cover the bottom. Microwave on high power until almost tender, 8 to 10 minutes. Drain in a colander and refresh under cold running water to keep the nice green color.
- Heat a frying pan over medium heat. Add almonds and cook until just starting to turn golden, about 5 minutes, watching closely so as to not burn. Take pan off of heat and add butter to melt. Return to heat and add garlic. Mix in green beans, season with salt and pepper, and continue to stir until heated through, 5 to 7 minutes.
Nutrition Facts : Calories 152.1 calories, Carbohydrate 10.6 g, Cholesterol 15.3 mg, Fat 11.2 g, Fiber 4.9 g, Protein 4.4 g, SaturatedFat 4.1 g, Sodium 87.9 mg, Sugar 2 g
GREEN BEANS WITH ALMONDS
Make and share this Green Beans With Almonds recipe from Food.com.
Provided by Sageca
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Clean and trim green beans.
- Simmer in lightly salted water until just tender, about 10 minutes.
- Drain and rinse in cold water to keep the color bright; set aside.
- Put remaining ingredients (except almonds) in a saucepan over medium heat and cook for two minutes, stirring constantly.
- Add green beans and almonds and stir briefly to coat.
Nutrition Facts : Calories 85.6, Fat 4.7, SaturatedFat 0.5, Sodium 11.8, Carbohydrate 9.8, Fiber 4.7, Sugar 1.9, Protein 3.6
SAUTEED GREEN BEANS WITH ALMONDS
A simple, but delicious, dish. The cooking method really brings out the flavor of fresh-from-the-garden green beans. Recipe serves 4-5 as a side dish, or 2 as a vegetarian main course over rice.
Provided by bakedapple42
Categories Vegetable
Time 15m
Yield 1/2 cup, 5 serving(s)
Number Of Ingredients 8
Steps:
- In saute pan, melt olive oil and butter over medium-low heat.
- Add shallots and saute 1 minute.
- Add green beans, garlic, salt, and onion powder. Stir to coat beans.
- Saute until beans are almost tender.
- Add almonds and continue to saute until green beans are crisp-tender.
- Serve warm as a side dish, or over rice as a vegetarian main course.
Nutrition Facts : Calories 83.5, Fat 6.3, SaturatedFat 1.1, Cholesterol 2, Sodium 41.9, Carbohydrate 6.1, Fiber 2.3, Sugar 2.2, Protein 2.4
GREEN BEANS WITH ORANGE AND ROSEMARY GREMOLATA
Categories Citrus Herb Side Thanksgiving Green Bean Fall Simmer Boil Bon Appétit
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water to cool quickly. Drain again. (Can be made 1 day ahead. Wrap in several layers of paper towels, then place in plastic bag. Chill.)
- Mix garlic, parsley, rosemary, orange peel, and lemon peel in small bowl. Transfer 1 tablespoon gremolata to another small bowl; reserve for garnish.
- Melt butter in heavy large skillet over medium-high heat. Add remaining gremolata and stir 30 seconds. Add broth, orange juice concentrate, and lemon juice and bring to simmer. Add green beans. Cook until beans are heated through and liquid is reduced enough to coat beans thickly, tossing frequently, about 5 minutes. Season to taste with salt and pepper. Transfer beans to bowl. Sprinkle with reserved gremolata.
GREEN BEANS WITH ALMONDS
A touch of lemon juice gives a fresh taste to this simple side dish from Ruth Andrewson of Leavenworth, Washington. "Slivered almonds look so pretty with the French-style green beans, and they add a tasty crunch, too," she notes.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain. , Meanwhile, in a small skillet over low heat, toast almonds in butter. Remove from the heat; stir in lemon juice and salt. Drain beans. Add almond mixture and toss to coat.
Nutrition Facts : Calories 107 calories, Fat 9g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 134mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
GREMOLATA GREEN BEANS
Make and share this Gremolata Green Beans recipe from Food.com.
Provided by Bergy
Categories Beans
Time 13m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- To make the gremolata: The ingredients must be hand chopped with a knife.
- Stir together the zest, parsley, garlic and salt.
- Slowly pour in the oil constantly stirring until it is well blended.
- It can be kept covered in the fridge for 3 days.
- Steam the bean until crisp tender.
- While hot, toss with two tablespoons of "Gremolata" and sprinkle with lemon juice
- Serve hot or at room temperature (the lemon juice will turn the beans brown so do not do this ahead of time).
Nutrition Facts : Calories 164.4, Fat 13.7, SaturatedFat 1.9, Sodium 157.4, Carbohydrate 10.2, Fiber 4.2, Sugar 1.7, Protein 2.6
GREEN BEANS WITH SHALLOTS, GARLIC & TOASTED ALMONDS
Make an effort with your side dishes and you can make the main course simple but still deliver a stunning meal
Provided by John Torode
Categories Dinner, Side dish, Supper, Vegetable
Time 15m
Number Of Ingredients 6
Steps:
- Cook green beans in boiling salted water until tender, then drain and cool under running water. Set aside.
- Put olive oil, shallots, garlic cloves and some salt in a frying pan, then cook gently for about 8 mins until soft but not brown. Tip in the beans and a grind of pepper, toss well, then warm through. Finish with a squeeze of lemon and toasted flaked almonds.
Nutrition Facts : Calories 47 calories, Fat 3 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein
GREEN BEANS GREMOLATA
From Ina Garten. I modified the directions: Toast the pine nuts first and and then use the same pan to blanch and saute the garlic and green beans. Drain and dry the green beans before heating the oil to saute. Saute the garlic in the oil before adding the beans, instead of adding the garlic at the end with the rest of the gremolata mixture. Original recipe: http://www.foodnetwork.com/recipes/ina-garten/green-beans-gremolata-recipe/index.html
Provided by pkothari
Categories Low Protein
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place pine nuts in a dry sauté pan over low heat and cook 5 to 10 minutes, stirring often, until lightly browned. Set aside.
- Bring a large pot of water to a boil. Add green beans and blanch 2 to 3 minutes, until tender but still crisp.
- Drain beans in a colander and immediately put them in a bowl of ice water to stop the cooking and preserve their bright green color.
- To make gremolata, toss lemon zest, parsley, parmesan, and pine nuts together in a small bowl and set aside.
- Drain beans and pat dry.
- When ready to serve, heat olive oil in a large sauté pan over medium-high heat.
- Add garlic and saute for 1 minute.
- Add beans to skillet and sauté, turning frequently, 2 minutes, until coated with olive oil and heated through.
- Remove beans from hot pan and transfer to a serving platter or bowl (adding the gremolata mixture directly to the hot pan will melt the parmesan and make it gooey, even if the pan is off the heat).
- Add the gremolata to the beans, and toss well.
- Sprinkle with salt and pepper to taste and serve hot.
Nutrition Facts : Calories 152.8, Fat 12.6, SaturatedFat 2.1, Cholesterol 3.3, Sodium 773.6, Carbohydrate 8.3, Fiber 3.9, Sugar 1.7, Protein 3.9
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