GREEN BEANS WITH PINE NUTS
Provided by Food Network Kitchen
Categories side-dish
Time 27m
Yield 4 servings
Number Of Ingredients 0
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.
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
GREEN BEANS WITH PINE NUTS & GREMOLATA
A simple combo of fresh parsley, garlic and lemon zest adds bright flavor to green beans for an easy, make-ahead side. Make even quicker work of the gremolata in Step 2 by pulsing the ingredients in a food processor instead of chopping by hand.
Provided by Adam Dolge
Categories Healthy Green Bean Side Dish Recipes
Time 25m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 121 calories, Carbohydrate 8 g, Fat 10 g, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, Sodium 254 mg, Sugar 3 g
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 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.
OSSO BUCO WITH TOASTED PINE NUT GREMOLATA
Steps:
- 1. Preheat oven to 375°F.
- 2. Season the shank all over with salt and pepper. In a heavy-bottomed, 6- to 8-quart casserole, heat the olive oil until smoking. Place the shank in the pan and brown all over for 12 to 15 minutes, turning with long-handled tongs to sear every surface. Remove the shank and set aside.
- 3. Reduce the heat to medium, add the carrot, onion, celery, and thyme, and cook, stirring regularly, until golden brown and slightly softened, 8 to 10 minutes. Add the tomato sauce, chicken stock, and wine and bring to a boil. Return the shanks to the pan, making sure they are submerged at least halfway; if not, add more stock. Cover the pan with a tight-fitting lid of aluminum foil. Braise in the oven for 2 hours, then remove the cover and cook another 30 minutes, until the meat is nearly falling off the bone.
- 4. Just before the meat is done make the gremolata. In a small bowl, combine the parsley leaves, pine nuts, lemon zest, and horseradish and mix well by hand. Sprinkle with a little salt and pepper and set aside.
- 5. Remove the casserole from the oven and let stand for 10 minutes before carving the shank and dividing among four warmed dinner plates, topped with the gremolata.
GREEN BEANS WITH LEMON AND PINE NUTS
Categories Bean Nut Vegetable Side Thanksgiving Vegetarian Quick & Easy Low/No Sugar Lemon Pine Nut Vegan Gourmet Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 5
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.
ROASTED GREEN BEANS WITH LEMON, PINE NUTS & PARMIGIANO
Make and share this Roasted Green Beans With Lemon, Pine Nuts & Parmigiano recipe from Food.com.
Provided by Dona England
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 223.8, Fat 20.1, SaturatedFat 3, Cholesterol 3.7, Sodium 70.6, Carbohydrate 9.4, Fiber 2.9, Sugar 3.4, Protein 4.6
GREEN BEANS WITH PINE NUTS
Make and share this Green Beans With Pine Nuts recipe from Food.com.
Provided by Dreamer in Ontario
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375°F.
- Toast pine nuts in a shallow baking pan in oven 3 to 5 minutes, shaking pan frequently.
- Place green beans in a steamer basket over boiling water in a saucepan and steam 7 to 8 minutes or until tender.
- Transfer green beans to a serving dish.
- Toss with lemon juice, pine nuts and salt and pepper to taste.
Nutrition Facts : Calories 68.4, Fat 3.4, SaturatedFat 0.3, Sodium 7, Carbohydrate 9.2, Fiber 4.1, Sugar 1.9, Protein 2.7
GREEN BEANS WITH GARLIC AND PINE NUTS
I found this in the New York Daily News and made it for Thanksgiving dinner. It was the only thing I didn't have any leftovers of. I made it with frozen french cut green beans.
Provided by Carmella D
Categories Vegetable
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 127.3, Fat 9.8, SaturatedFat 1, Sodium 7.3, Carbohydrate 9.5, Fiber 4.2, Sugar 1.9, Protein 3.2
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- 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.
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