Snap Beans Gremolata Food

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 GREMOLATA

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.

GREEN BEANS WITH ALMOND GREMOLATA

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.