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Green Beans Gremolata

Green Beans GremolataI harvested about two pounds of green beans the other day, and then promptly turned them into Ina Garten’s “Green Beans Gremolata.” Are you familiar with this Italian-inspired dish? Here’s the recipe, along with the answer to your burning question: “What the heck is Gremolata?”

Gremolata is a classic condiment of garlic, parsley and lemon zest. It’s typically served on roasted lamb and grilled fish. Amend the basic formula by adding Parmesan cheese and toasted pine nuts, you’ll discover — just as I did — that Gremolata makes a molto delizioso “tossing sauce” for ordinary green beans!

Blanching the Beans

the trimmed, French beansTrim 12-16 ounces (about a pound) of French green beans…

blanching the beans for Green Beans GremolataThen blanch the beans. That is, throw them into a big pot of boiling water for 2 minutes, setting your timer the moment the beans hit the water.

chilling the beans in an ice water bathNext, quickly drain the beans in a colander, and them immediately drop them into a big bowl of ice water to stop the cooking and to retain the beans’ bright green color.  The goal here is tender-crisp beans. Gray, boiled beans — the kind I grew up with and still hate to this day — are not allowed in this recipe.

drying the beans on a terry towelDrain the beans in a colander, and then lay them out on a terrycloth towel. Blot the beans to dry them.

Making the Gremolata

minced garlic for Green Beans GremolataMince 2 large or 3 medium cloves of garlic…

chopping the parsleyChop enough parsley to equal 3 tablespoons…

zesting 2 lemons for Green Beans GremolataAnd zest (i.e., grate the peel) of 2 lemons.

Throw the garlic, parsley, and lemon into a large bowl…

Green Beans GremolataAnd stir in 3 tablespoons of finely-grated Parmesan cheese.

This next step involves toasted pine nuts. If you can find them already toasted in a jar at the grocery store, go ahead and use them. Otherwise, you’ll need to toast them yourself as follows:

toasting the pine nuts for Green Beans GremolataDrop 2 tablespoons of pine nuts in a dry skillet…

pine nuts, toastedAnd toss them about over medium-high heat until they color slightly and smell like…popcorn.

adding the nuts for Green Beans GremolataLet the nuts cool briefly, then stir them into the Gremolata.

mixing the GremolataShould I mention that Gremolata is addictingly-delicious? Honestly, I wanted to eat the whole bowl as-is.  And maybe I did just that. And maybe I had to make a second batch to make up for what I ate. I’ll never tell!

Assembling the Green Beans Gremolata

oiling the pan for Green Beans GremolataBack to the beans…heat a glug of olive oil in a large skillet over medium-high heat.

sauteing the beans for Green Beans GremolataThen add the beans, and stir them about just until they are warm throughout — 2 minutes or less.

adding the Gremolata to the warmed beansOff heat, stir in the Gremolata.

Green Beans Gremolata on a white platterThen arrange the beans on a platter, dust them with kosher salt and freshly-ground black pepper…

Serving suggestion for Green Beans GremolataAnd dive right in! Mr. Fox and I swooned after just one forkful of this unusual side dish (or is it a main course?). I think you will swoon too, if only you will give try it.

And if you DO try the dish, please post your review in the comments field below! Add stars if you like. I love to see stars without first having my head hit with a cast-iron skillet.

xKevin

Need another great use for green beans? Try my Chicken Thighs en Papillote.

Hungry for more? Get my email updates!

And…here’s the printable:

Print Recipe
5 from 3 votes

Green Beans Gremolata

Green beans tossed in an aromatic Italian condiment of garlic, parsley, lemon, Parmesan cheese, and crunchy pine nuts.
Prep Time10 mins
Cook Time2 mins
Total Time12 mins
Course: Side Dish
Cuisine: Italian
Keyword: green beans, Italian, holiday, pot luck, summer, Thanksgiving
Servings: 8

Ingredients

  • 1 pound French green beans
  • 2 teaspoons minced garlic (2 cloves)
  • 1 tablespoon grated lemon zest (from 2 lemons)
  • 3 tablespoons chopped flat-leaved parsley
  • 3 tablespoons finely-grated Parmesan cheese
  • 2 tablespoons toasted pine nuts
  • Olive oil - about 2 1/2 tablespoons
  • Kosher salt and freshly ground black pepper

Instructions

  • Bring a large pot of water to a boil. Add the green beans and blanch them for 2 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.
  • Make the Gremolata: toss the garlic, lemon zest, parsley, Parmesan, and pine nuts into a small bowl and set aside.
  • Heat the oliv eoil in a large skillet over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and saute, turning frequently, until beans are coated with olive oil and heat through -- about 2 minutes. Off heat, add the Gremolata and toss well. Sprinkle with kosher salt and grinds of black pepper.

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BY Kevin Lee Jacobs | August 3, 2019 15 Comments

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Comments

  1. 1

    Franceen Elias-Stein says

    August 4, 2019 at 8:00 am

    I’m so excited to try this recipe to go along with tonight’s dinner! I too harvested a couple of pounds of green beans yesterday and was wondering what to do with them. This sounds delicious!
    Thank you, as always!

  2. 2

    Beverly, zone 6, eastern PA says

    August 4, 2019 at 8:26 am

    How fortuitous to discover a timely recipe for a glut of garden beans. I have my own recently harvested garlic crop, parsley at hand, and lemons too!! And pine nuts too! Can’t wait… Thanks Kevin!

  3. 3

    Kevin Lee Jacobs says

    August 4, 2019 at 8:47 am

    Hi Francis – Hope you’ll give the recipe a try and then report back!

    Hi Beverly – One of my favorite garden bean recipes. Hope you enjoy it, too!

  4. 4

    shirley welch says

    August 4, 2019 at 8:55 am

    5 stars
    Looking forward to serving this recipe at a dinner party this coming weekend~ thank you for another wonderful veggie recipe ~

  5. 5

    Kara says

    August 4, 2019 at 10:49 am

    Thank you, Kevin, for sharing this recipe for the beans that are coming in now. YUM! Cannot wait to try the gremolata on other things as well. Pine nuts and lemon: pure magic, I think! I always look forward to seeing what will come next in your Sunday email, a joy always.

    Love everything you do!

  6. 6

    Kevin Lee Jacobs says

    August 4, 2019 at 11:04 am

    Hi Shirley – Enjoy!

    Hi Kara – Likewise, I want to try the Gremolata mixture on EVERYTHING, except, perhaps, chocolate cake.

  7. 7

    Maraya says

    August 4, 2019 at 11:45 am

    Love gremolata!
    I clicked on the Chicken Thighs en Papillote link, which I’m also anxious to try, and it was so nice to see that lovely photo of sweet Lily.

  8. 8

    Kevin Lee Jacobs says

    August 4, 2019 at 11:49 am

    Hi Maraya – Thanks for mentioning Ms. Lily. I miss her!

  9. 9

    Annie B says

    August 4, 2019 at 2:52 pm

    Sounds wonderful!

  10. 10

    Carolyn says

    August 4, 2019 at 3:29 pm

    Our green beans are doing so well this year, I have Romano, my favorite. And..any suggestions for an alternative to pine nuts? Hubby is not a fan. This looks delish!!

  11. 11

    Susy says

    August 4, 2019 at 5:02 pm

    This recipe will be used for tonight’s dinner. I picked beans today and turnips, think I will just sauté the turnips with a bit of onion from the garden. Main course will be grilled lamb chops.

  12. 12

    Kevin Lee Jacobs says

    August 4, 2019 at 5:26 pm

    Hi Carolyn – You can substitute the pine nuts with just about any kind of nut.

    Hi Susy – Set an extra place for me.

  13. 13

    Sunni says

    August 5, 2019 at 10:59 am

    The Green Bean Gremolata step-by-step pictures were a treat to look at. Can’t wait to try this mouth watering dish.

  14. 14

    Laura S. says

    August 27, 2019 at 11:19 am

    5 stars
    Tried this last night, and loved it! A fantastic and easy way to dress up green beans. Thanks!

  15. 15

    Kevin Lee Jacobs says

    August 27, 2019 at 1:29 pm

    Hi Laura S. – So pleased. Thanks for the 5 stars!

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