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Green Beans with Gremolata

Green Beans with Gremolata

Adapted from Ina Garten's Foolproof.

1 lb. green beans, trimmed
3 Tbsp. minced fresh flat leaf parsley
2 tsp. minced garlic
1 Tbsp. of Preserved Lemon
2 ½ Tbsp. House Blend Olive Oil
Salt and pepper

Blanch green beans in boiling water for 2-3 minutes until tender but crisp. Drain. Immediately put them in a bowl of ice water. Keep in water until ready to serve.

Toast nuts in a dry pan over medium-low heat and cook 5 - 10 minutes, stirring often, until lightly browned. Make gremolata by tossing garlic, preserved lemon, and parsley together in a small bowl and set aside.

When ready to serve, heat olive oil in a large sauté pan over medium heat. Drain beans and pat dry. Add beans to skillet and sauté, turning frequently, 2 minutes, until coated with olive oil and heated through. Remove from heat, add gremolata, and toss well. Sprinkle with 1/2 tsp. of kosher salt, taste, and add more if necessary. Add pepper to taste, and serve hot.

VARIATIONS:

LEMONY GREEN BEANS WITH GREMOLATA: Substitute the regular olive oil with  Lisbon Lemon Oil, and drizzle a touch more, off heat, to finish.

GREEN BEANS WITH BASIL OIL: Omit preserved lemon, and substitute basil for parsley. (If you can’t find fresh basil, use parsley). Drizzle with Basil Oil. Sprinkle with freshly grated Parmesan.

Works well with

Olio Santo 500ml --2019 oil
Garlic Mashed Potatoes
Garlic Oil, 225 ml
Olio Santo 500ml --2019 oil Garlic Mashed Potatoes Garlic Oil, 225 ml
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