gluten-free green beans gremolata

Amys Gluten Free Pantry

I per­son­ally could eat green beans every day. Steamed, roasted, blanched and sauteed with olive oil… My hus­band finally asked for a new pre­sen­ta­tion. When I saw Ina Garten‘s vaca­tion to Napa show on the Food Net­work, I knew I’d found a win­ner. This is the orig­i­nal recipe, no changes required to be glo­ri­ously gluten-free. If, how­ever, you don’t have pine nuts on hand, you can use rice cracker crumbs. Toss a few rice crack­ers into a plas­tic bag and crush with a rolling pin. If you are dairy-free, just omit the cheese – it’s deli­cious with­out as well. Or spike it with some nutri­tional yeast for that cheesy fla­vor. Hmm.

Prep time: 15 min­utes
Total time: 20 min­utes
Yield: 4–6 servings

1 pound French green beans, trimmed
2 tsp. minced gar­lic (2 cloves)
1 T grated lemon zest (from 2 lemons)
3 T minced fresh Ital­ian (flat-leaf) pars­ley
3 T freshly grated Parme­san cheese (omit if dairy free)
2 T toasted pine nuts (or crum­bled rice crack­ers)
2 1/2 T good olive oil
Kosher salt and fresh ground pepper

  1. Bring a large pot of water to a boil. Add green beans and blanch them for 2–3 min­utes, under ten­der but still crisp.
  2. 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.
  3. For the gre­mo­lata, toss the gar­lic, lemon zest, pars­ley, parme­san and pine nuts in a small bowl and set aside.
  4. 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.
  5. Take green beans off the heat, add the gre­mo­lata and toss well. Sprin­kling with 3/4 tsp. salt and 1/4 tsp. pep­per and serve immediately.

Posted in sides + vegetables | Tagged , , , , , | 2 Comments

2 Responses to gluten-free green beans gremolata

  1. Leigh Richelieu says:

    I am plant­ing extra green beans this sum­mer just so I can eat this won­der­ful dish when­ever I want it!

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