Recipe Green Beans Gremolata

Transfer to a serving dish and serve immediately at room temperature or cold.

Recipe green beans gremolata. Transfer green beans to the ice water to cool. Add the blanched green beans and sauté for about 5 minutes stirring frequently until the beans are warmed through. Drain and set aside.

Place the green beans in a steamer basket over the boiling water and steam for 5 7 minutes with a lid on the pot. After that it s just a matter of assembly. 2 for the gremolata toss the garlic lemon zest parsley parmesan and pine nuts in a small bowl and set aside.

Add the green beans and blanch them for 2 to 3 minutes until tender but still crisp. Green beans may be refrigerated in resealable plastic bag up to 3 days. Place the green beans in a bowl and toss with the lemon zest and juice parsley garlic olive oil and salt and pepper.

When ready to serve heat the olive oil in a large saute pan over medium high heat. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and. 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.

To serve heat oil in same. 1 14 ounce package frozen whole green beans 1 tablespoon light stick butter softened 2 tablespoons finely chopped fresh flat leaf parsley. Add the green beans and blanch them for 2 to 3 minutes until tender but still crisp.

In medium bowl combine parsley parmesan pine nuts lemon peel and garlic. Add the green beans and blanch them for 2 to 3 minutes until tender but still crisp. Remove from the heat add the gremolata and toss to coat the beans well.