Green beans gremolata. Thanksgiving side dishes are the best part of the menu assembly. We also dedicate so much of our time to prepare them. And they are as important as the turkey itself. They have to have a balance between taste, combination, and of course, a bit of color too.
The green beans are the Thanksgiving side dish that should never be missing from the holiday table. A much more saw after suitor than their counterparts Brussel sprouts or broccoli. Introduced in the 1950’s it has seen a few mutations from the famous green bean casserole that it started with.
This dish of green beans gremolata is healthy, easy to prepare, and absolutely delicious. A dish that can be enjoyed all year round too. The gremolata gives an updated lift by bringing in new flavors.
The Best Part is
With all holiday preparation, the more we do ahead of time, the less stressful the day itself will be. The best part is that you can prepare the green beans the day before. Dry them well and store them in a plastic Ziploc bag. In the morning pull them out of the refrigerator to return to room temperature and add the finishing touches at the last minute.
Of course, the green beans are a low-calorie food at the same time as providing vitamin C and K, fiber, folate, and silicone.
- This dish, you can eat it either hot off the skillet or cold. I personally prefer it cold.
- The squeeze of lemon at the last-minute gives it a nice final touch and enhances all the flavors.
- Make sure you do not zest the white pit part of the lemon as it is the bitter part when preparing the gremolata.
- When cleaning the green beans make sure you cut off the end and pull towards you the string center filament. Those can be hard to eat for the little ones.
Green Beans Gremolata
- 20 mins total
- 10 mins prep
- 10 mins cook
- serves 4
1 pound end trimmed French string beans
2 teaspoons minced garlic
1 tablespoon grated lemon zest
3 tablespoons minced fresh flat-leaf parsley
3 tablespoons grated parmesan cheese
2 tablespoons toasted pine nuts
2 1/2 tablespoons olive oil
2 tablespoons lemon juice
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.
Remove from the heat, add the gremolata and toss well.
Sprinkle with lemon juice and serve.
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