GREEN BEANS GREMOLATA
From Ina Garten. I modified the directions: Toast the pine nuts first and and then use the same pan to blanch and saute the garlic and green beans. Drain and dry the green beans before heating the oil to saute. Saute the garlic in the oil before adding the beans, instead of adding the garlic at the end with the rest of the gremolata mixture. Original recipe: http://www.foodnetwork.com/recipes/ina-garten/green-beans-gremolata-recipe/index.html
Provided by pkothari
Categories Low Protein
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place pine nuts in a dry sauté pan over low heat and cook 5 to 10 minutes, stirring often, until lightly browned. Set aside.
- Bring a large pot of water to a boil. Add green beans and blanch 2 to 3 minutes, until tender but still crisp.
- Drain beans in a colander and immediately put them in a bowl of ice water to stop the cooking and preserve their bright green color.
- To make gremolata, toss lemon zest, parsley, parmesan, and pine nuts together in a small bowl and set aside.
- Drain beans and pat dry.
- When ready to serve, heat olive oil in a large sauté pan over medium-high heat.
- Add garlic and saute for 1 minute.
- Add beans to skillet and sauté, turning frequently, 2 minutes, until coated with olive oil and heated through.
- Remove beans from hot pan and transfer to a serving platter or bowl (adding the gremolata mixture directly to the hot pan will melt the parmesan and make it gooey, even if the pan is off the heat).
- Add the gremolata to the beans, and toss well.
- Sprinkle with salt and pepper to taste and serve hot.
Nutrition Facts : Calories 152.8, Fat 12.6, SaturatedFat 2.1, Cholesterol 3.3, Sodium 773.6, Carbohydrate 8.3, Fiber 3.9, Sugar 1.7, Protein 3.9
GREEN BEANS GREMOLATA
Steps:
- 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 saute pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and saute, turning frequently, for 2 minutes, until coated with olive oil and heated through. Off the heat, add the gremolata and toss well. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper and serve hot.
GREEN BEANS WITH WALNUTS
Super yummy dish that can be prepared in advance, and tossed with hot oil just before the dinner is served. Originally submitted to ThanksgivingRecipe.com.
Provided by Tina
Categories Side Dish Vegetables Green Beans
Yield 8
Number Of Ingredients 7
Steps:
- Place the walnuts on an ungreased baking sheet. Bake at 350 degrees F (175 degrees C) for 5 to 8 minutes.
- Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Rinse beans with cold water, and drain well. Can be prepared 6 hours ahead. Let stand at room temperature.
- Melt butter or margarine with oil in heavy large skillet over high heat. Add beans and toss until heated through, about 4 minutes. Season with salt and pepper. Add walnuts and parsley and toss. Transfer to bowl and serve.
Nutrition Facts : Calories 186.7 calories, Carbohydrate 10.2 g, Cholesterol 7.6 mg, Fat 16 g, Fiber 4.9 g, Protein 4.4 g, SaturatedFat 3.1 g, Sodium 28.1 mg, Sugar 2 g
GREEN AND WAX BEANS WITH WALNUT GREMOLATA
Categories Garlic Herb Side Quick & Easy Wheat/Gluten-Free Lemon Walnut Green Bean Gourmet Sugar Conscious Vegetarian Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 2 generously
Number Of Ingredients 8
Steps:
- Bring a large saucepan two-thirds full of salted water to a boil over high heat. Add beans and simmer 5 minutes, or until crisp-tender. Drain beans.
- In a large skillet heat butter and oil over moderate heat until foam subsides and cook walnuts, stirring occasionally, until golden. Stir in garlic and cook, stirring, 1 minute. Stir in beans, parsley, lemon juice, zest, and salt to taste and heat through.
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- 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 3/4 teaspoon salt and 1/4 teaspoon pepper and serve hot.
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