Let’s face it- green beans are a bore.
This dish elevates the humble green beans into something rather extraordinary. I’ve updated the classic Gremolata recipe in Italian cooking and given it a modern nod by adding a bit of red pepper flakes and extra herbs.
Blanch the beans in boiling, salted water, plunge into an ice bath. Toast pine nuts- almonds work nicely as well. Create a topping of freshly grated cheese, fresh herbs and lemon zest. You can even add toasted panko bread crumbs for a little extra crunch.
Make these one evening and serve with fresh fish or a pork loin. Toss it on pasta like a fresh pesto. Simple, yet sophisticated.
1 lb green beans, trimmed
1/4 cup toasted pine nuts or slivered almonds
2 cloves garlic, minced fine
1/2 tsp salt
1/2 tsp pepper
1/4 cup grated parmesan cheese
2 TBSP flat leaf parsley, chopped
2 TBSP rosemary, chopped fine
2 TBSP thyme leaves
Zest and juice of one lemon
pinch of red pepper flakes
3 TBSP extra virgin olive oil
Method- serves 4-6
- Prepare an ice bath in a clean sink.
In a large pot filled with boiling water, add 1 tsp of kosher salt. Toss in trimmed green beans. Cook for 2-3 minutes. Drain and immediately plunge into an ice bath. Remove the from the cold water and pat dry.
- In a medium size dish, create the gremolata by mixing the pine nuts, salt, pepper, herbs, cheese, lemon zest and red pepper flakes. Set aside.
- In a large sauté pan, heat the olive oil. Add in the blanched beans. Cook for 1 minute. Add in the minced garlic. Cook for another minute on medium high heat.
Place beans into a serving dish and toss with the gremolata. Lightly toss with the fresh lemon juice.
- If you’d like a little extra crunch- add toasted panko breads crumbs to the dish.