Green Beans With Garlic And Pine Nuts Food

SPINACH WITH PINE NUTS & GARLIC

Steps:

• Wash the spinach thoroughly and cram into a large pan. Pour over a little boiling water, cover tightly and cook for 2-3 mins, until the leaves have wilted.
• Tip into a colander and drain well. Use the side of a small plate to press the spinach down to extract the last of the water. If using frozen, defrost in the microwave and drain.
• Meanwhile heat the oil, add the pine nuts and fry until golden. Add the garlic and fry briefly, then stir in the spinach and stir until heated through. Season and serve in a warm side dish.

ROASTED GREEN BEANS WITH GARLIC, LEMON, PINE NUTS & PARMESAN

Steps:

• Set an oven rack in the middle position and preheat the oven to 450°F. Line a rimmed baking sheet with heavy-duty aluminum foil.
• In a small dry skillet over medium heat, toast the pine nuts until golden. Watch carefully and stir frequently as they can burn quickly. Immediately transfer the nuts to a small bowl (don't leave them in hot pan as they will continue to cook). Set aside.
• Put the green beans in a large bowl. Add the sliced garlic, olive oil, 1 tablespoon of the lemon zest, kosher salt, pepper, and sugar; toss well. Transfer the mixture to the prepared baking sheet (don't leave any flavor behind: use a rubber spatula to scrape all of the oil and seasoning out of the bowl and onto the beans).
• Roast the beans and garlic for 15 minutes. Stir with a spatula to promote even cooking, then continue roasting until the beans are tender throughout, about 10 minutes more. The beans should be fully cooked, with some lightly browned but not overly shriveled.
• Add the lemon juice, Parmigiano-Reggiano, remaining ½ tablespoon lemon zest, and pine nuts to the beans and toss well. Taste and adjust seasoning with salt, pepper and lemon juice if necessary. Transfer to a serving platter and serve hot or room temperature.

FRESH GREEN BEANS & GARLIC

Steps:

• In a Dutch oven, heat oil and butter over medium-high heat. Add garlic; cook and stir 45-60 seconds or until golden. Using a slotted spoon, remove garlic from pan; reserve. Add green beans to pan; cook and stir 4-5 minutes or until crisp-tender., Stir in broth, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or just until beans are tender and broth is almost evaporated, stirring occasionally. Stir in reserved garlic.

GREEN BEANS WITH BROWN BUTTER AND PINE NUTS

Steps:

• Place green beans with 2 tablespoons of water in a microwave-safe bowl. Cover and cook for 6 to 7 minutes.
• Meanwhile, melt butter in a large skillet over medium low heat. As the butter bubbles it will start to turn brown and give off a nutty aroma. Once it has reached a light brown color, add garlic, cooked and drained green beans and pine nuts. Toss to combine and saute for 1 minute until heated through. Season, to taste, with salt and pepper.
• Serve immediately.

GREEN BEANS WITH LEMON AND PINE NUTS

Steps:

• Cook beans in a 4-quart saucepan of boiling salted water until just tender, about 5 minutes, then drain well in a colander. Transfer to a bowl and toss with nuts, parsley, zest, oil, and salt and pepper to taste.

GREEN BEANS WITH PINE NUTS

Steps:

• Saute 1 sliced red onion in a skillet with olive oil, 5 minutes. Add 1 tablespoon olive oil and 1 pound green beans; cook 5 minutes. Add 1/4 cup water and salt and pepper to taste; cook until the beans are tender, 7 minutes. Stir in 3 tablespoons toasted pine nuts; season with salt and pepper.

CRISP HARICOTS VERTS WITH PINE NUTS

Steps:

• Have ready large bowl ice water. In large pot boiling salted water , blanch haricots verts until crisp-tender, 2 to 3 minutes. Drain, then plunge into ice water to stop cooking. Drain again and pat dry. (Haricots verts can be blanched 1 day ahead, drained and patted dry, and refrigerated until ready to use.)
• In large skillet over moderately high heat, melt butter. Cook, uncovered, until dark golden and fragrant, 2 to 3 minutes. Stir in pine nuts and toast, stirring, until golden, about 30 seconds. Add haricots verts, oregano, salt, and pepper; toss until heated through. Serve warm or at room temperature.

GREEN BEANS WITH PINE NUTS

Steps:

• Bring a large pot of water to boil, add green beans and 1/4 teaspoon salt. Cook on medium heat for 5 minutes. Drain the beans.
• Heat olive oil in a large skillet on medium heat. Add minced garlic and cooked green beans.
• Saute on medium heat for about 2 minutes, stirring.
• Remove from heat. Add freshly squeezed lemon juice and stir. Add grated Parmesan cheese and stir. Top with lightly toasted pine nuts. Season with more salt, if needed. Season with coarsely ground black pepper.

GREEN BEANS WITH GARLIC AND PINE NUTS

Steps:

• Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 3 to 5 minutes.
• Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring for 1 minute. Add the pine nuts and cook until golden brown, about 3 minutes.
• Drain the green beans and transfer to the skillet add ½ teaspoon salt and ¼ teaspoon pepper and toss to coat. Transfer to a serving bowl.
• Make-ahead note: This dish can be prepared up to 2 days in advance. Blanch the green beans by boiling until tender. Plunge them into an ice bath to stop the cooking. Drain and refrigerate, covered until ready to sauté with the garlic and pine nuts. Cook the green beans until heated through.

GREEN BEANS WITH TOASTED PINE NUTS

Steps:

• Melt the butter and olive oil in a medium saucepan over medium high heat. Add the shallot and garlic and cook until soft. Add the rum and reduce to 1/4 cup. Add the stock, bring to a boil and reduce the heat. Whisk in the remaining ingredients and simmer until reduced to 2 cups.;
• Preheat oven to 450 degrees F. Season tenderloin with salt and pepper on both sides. Place a large ovenproof skillet over high heat, melt the butter and sear tenderloin on all sides. Place in oven and cook to desired doneness or for about 10 to 15 minutes or until a thermometer inserted registers 125 degrees for medium rare.;
• Heat 3 tablespoons butter and 2 tablespoons oil in a large saute pan over high heat. Add the mushrooms, season with salt and pepper to taste and saute until golden brown. In a medium saucepan heat remaining oil and butter over medium heat, add the onions and cook until soft. Add the rice and stir to coat with the butter and oil. Add 6 cups of the stock, 1 teaspoon of salt and the porcini powder, bring to a boil, cover, lower the heat and cook until all the liquid is absorbed. Fold in the mushroom mixture, more stock if needed and season with salt and pepper to taste, cook to heat through, 5 minutes.;

GARLICKY GREEN BEANS WITH PINE NUTS

Steps:

• Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 3 to 5 minutes.
• Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the pine nuts and cook until golden brown, about 3 minutes.
• Drain the green beans and transfer to the skillet. Add 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to coat. Transfer to a serving bowl.

LEMON GARLIC FISH AND TOASTED PINE NUTS

Steps:

• Place pine nuts in a nonstick (or lightly greased) skillet over medium-low heat. Cook until golden brown and fragrant, stirring occasionally. Transfer to a small bowl
• Melt 1 tablespoon butter in skillet. Sprinkle fish fillets with salt and pepper and then add to skillet, cooking until lightly browned on each side. About 3-5 minutes on each side, depending on size. Fish should reach 145°F
• After all fish has cooked, melt remaining butter in the skillet, add garlic, and cook for about 1 minute, until fragrant, stirring. Add broth and lemon juice and simmer, craping up any browned bits from the bottom of the skillet, 1 minute. Remove skillet from heat and stir in pine nuts and parsley. Spoon the mixture over fish and enjoy!

STIR-FRIED GREEN BEANS WITH PINE NUTS

Steps:

• Heat oil in a large nonstick skillet or wok over medium-high heat.
• Add green beans, garlic, onions, and pine nuts.
• Cook, stirring constantly with a tossing motion, 5 to 7 minutes, until onions start to brown.
• Stir in soy sauce, pepper and water.
• Reduce heat to medium-low, cover, and cook 5 minutes, stirring once during cooking time.

GREEN BEANS WITH BACON & PINE NUTS

Steps:

• Prepare a large bowl of ice water for an ice bath. Set aside.
• Fill a large pot with salted water and bring it to a boil over high heat. Add the washed and trimmed green beans to the salted water and cook until bright green in color and crisp-tender, about 5 minutes. Drain the beans and then shock them by dumping them in the bowl of ice water to stop the beans from cooking any more. Drain the beans again and pat dry.
• Cook the bacon in a large, heavy pan over medium-high heat until crisp. I prefer chopping my bacon first and then stirring it around in the pan to cook it for this dish, rather than frying the bacon in strips and chopping it up afterwards. Remove the cooked bacon pieces to a plate lined with paper towels using a slotted spoon, then pour out all but 2 tablespoons of the excess bacon grease
• Add the onion to the pan with the reserved bacon grease and sauté until soft, about 4 to 5 minutes. Add the garlic and sauté just until fragrant, about 1 more minute.
• Add the green beans and the pine nuts to the onion and garlic and toss to combine. Cook until heated through and pine nuts are toasty, about 5 to 6 minutes more, tossing frequently so the pine nuts don't burn. Return the bacon to the pan, add the lemon juice and toss everything to combine. Season with salt and pepper to taste.

ROASTED GREEN BEANS WITH GARLIC AND PINE NUTS

Steps:

• Preheat oven to 400 degrees.
• Line baking sheet with foil.
• Place the beans, onions and garlic onto the sheet.
• Drizzle with the olive oil and toss together with your hands to coat evenly.
• Season GENEROUSLY with salt and pepper.
• I like to use some kosher salt, as well as a few shakes of seasoned salt too.
• Bake in oven for 25 minutes.
• Give the beans a quick toss halfway through cook time.
• At the end of 25 minutes, tsate a bean to see if it's tender to your liking.
• If not, put sheet back in for another 5-10 minutes.
• Remove from oven and place in serving bowl.
• Drizzle with vinegar, if using, and check seasonings.
• Top beans with the pine nuts, and serve.

23 BEST WAYS TO USE PINE NUTS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a pine nut recipe in 30 minutes or less!

ROASTED GREEN BEANS WITH LEMON, PINE NUTS & PARMIGIANO

Steps:

• Position oven racks in the top and bottom third of the oven.
• Heat oven to 450°F.
• Put the beans in a large bowl.
• Peel the garlic, quarter each clove lengthwise and add them to the green beans.
• Toss the beans and garlic with 1/4 cup of the olive oil, 1 Tbs lemon zest, 1 tsp salt, and 1/2 tsp pepper.
• Spread the beans on a rimmed baking sheet and roast in the top third of the oven for 10 minutes. Stir the beans and garlic with a spatula for more even cooking and coloring.
• Continue roasting until the beans and garlic pieces are lightly browned and tender throughout, another 10 - 15 minutes.
• Meanwhile, spread the pine nuts on a rimmed baking sheet and toast in the bottom third of the oven until just golden, about 5 minutes.
• Transfer the beans to a small serving platter or shallow bowl and dress with the lemon juice and the remaining 2 T. olive oil.
• Toss gently to coat and season to taste with salt and pepper.
• Sprinkle on the toasted pine nuts, remaining 1/2 Tbs lemon zest, the parmesan cheese and the parsley.
• Serve hot or at room temperature.

GREEN BEANS, ROASTED WITH GARLIC, SHALLOTS AND PINE OR HAZELNUTS

Steps:

• Preheat oven to 450°F.
• Slice the shallots length-wise into ¼ inch slices.
• Put shallots, green beans and garlic in a large bowl, toss with the olive oil and the salt and pepper.
• Transfer to a 10x15 glass or ceramic dish and roast until the vegetables are tender and very lightly browned, stirring once, 18 to 20 minutes.
• In the meantime combine the parsley, nuts and lemon zest in a small bowl.
• Mix with the roasted vegetables and serve.

GREEN BEANS FOR A SPECIAL OCCASION

Steps:

• Heat the olive oil in a skillet over medium heat. Stir in the garlic and pine nuts, and saute until lightly browned.
• Place the green beans in a medium saucepan with enough water to cover, and bring to a boil. Season with salt and pepper. Cook 5 minutes, or until tender. Drain, and toss with the garlic and pine nuts to serve.

GREEN BEANS WITH TOASTED PINE NUTS

Steps:

• Cook beans in a large pot of boiling salted water until crisp tender. Drain and rinse with cold water. Heat oil in a large saute pan over medium heat. Add the green beans and cook until just heated through, stir in pine nuts and season with salt and pepper to taste.

GREEN BEANS WITH PINE NUTS & GREMOLATA

Steps:

• Bring a large pot of water to a boil over high heat. Set a bowl of ice water by the stove. Cook green beans until tender-crisp, 2 to 3 minutes. Drain, then transfer to the ice water. When chilled, drain again and pat dry.
• Place parsley, garlic, lemon zest, 1/2 teaspoon salt and pepper on a cutting board and chop together until fine and well combined. Transfer the gremolata to a large bowl.
• Heat oil in a large skillet over medium-high heat. Add the beans and the remaining 1/2 teaspoon salt and cook, turning with tongs, until heated through, 1 to 2 minutes. Remove from heat and toss with the gremolata. Transfer to a large serving dish and top with pine nuts.

ROASTED GREEN BEANS WITH GARLIC, LEMON, PINE NUTS & PARMIGIANO-REGGIANO RECIPE

Steps:

• Set an oven rack in the middle position and preheat the oven to 450°F. Line a rimmed baking sheet with heavy-duty aluminum foil.
• In a small dry skillet over medium heat, toast the pine nuts until golden. Watch carefully and stir frequently as they can burn quickly! Immediately transfer to small bowl (don't leave them in hot pan as they will continue to cook). Set aside.
• Put the green beans in a large bowl. Add the sliced garlic, olive oil, 1 tablespoon of the lemon zest, kosher salt, pepper and sugar and toss well. Transfer the mixture to prepared baking sheet (don't leave any flavor behind: use a rubber spatula to scrape all of the oil and seasoning out of the bowl and onto the beans).
• Roast the beans and garlic for 15 minutes. Stir with a spatula to promote even cooking, then continue roasting until the beans are tender throughout, about 10 minutes more. The beans should be fully cooked, with some lightly browned but not shriveled.
• Add lemon juice, Parmigiano-Reggiano, remaining lemon zest and pine nuts to beans and toss well. Taste and adjust seasoning with salt, pepper and lemon juice if necessary. Transfer to a serving platter and serve hot or room temperature.

SAUTéED FRENCH GREEN BEANS WITH PARMESAN AND PINE NUTS

Steps:

• Prepare green beans by washing and trimming ends if needed.
• Bring a pot of water to a boil and add a pinch of salt. Add the beans and cook for 2-4 minutes until just tender then remove and either run under cold water or put in a bowl of iced water. Drain the beans and set aside.
• Warm a medium skillet over medium heat and add the pine nuts. Toast the pine nuts until golden. Watch carefully and stir frequently as they can burn quickly! Immediately transfer to a small bowl (don't leave them in the hot pan as they will continue to cook).
• In the same skillet, add the oil and minced garlic. Let garlic saute for a minute then add the green beans. Cook, moving around frequently, for around 2-4 minutes.
• Remove skillet from heat and the lemon zest, lemon juice, parsley, parmesan cheese, salt, pepper, and toasted pine nuts. Toss around until everything is mixed well, then transfer to a platter for serving.