Green Beans Gremolata
According to award-winning cookbook author Ina Garten, her husband, Jeffrey, loves French string beans, so she’s always looking for new ways to prepare them. In this recipe from Garten’s book Foolproof, she explains, “I blanch the beans and make the gremolata in advance and store them separately in the refrigerator. Then, just before dinner, I’ll reheat the beans and toss on the topping with all the garlic, lemon zest, Parmesan and pine nuts.” It’s a winning strategy, especially on Thanksgiving, when it’s a great idea to do as much prep work in advance as possible.
Ingredients:
- 1 lb. (500 g) French green beans (haricots verts), trimmed
- 2 tsp. minced garlic (about 2 cloves)
- 1 Tbs. grated lemon zest (from 2 lemons)
- 3 Tbs. minced fresh flat-leaf parsley
- 3 Tbs. freshly grated Parmesan cheese
- 2 Tbs. toasted pine nuts
- 2 1/2 Tbs. good olive oil
- 1/4 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
Directions:
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. Off the heat, add the gremolata and toss well. Sprinkle with the salt and pepper and serve hot. Serves 4 to 6.
Reprinted from Barefoot Contessa Foolproof. Copyright © 2012 by Ina Garten. Photographs copyright © 2012 by Quentin Bacon. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House.
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