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
- Bring a large pot of water to a boil. Add green beans and blanch them for 2-3 minutes, under 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.
- 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.
- 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.
I am planting extra green beans this summer just so I can eat this wonderful dish whenever I want it!
Please plant enough beans to make dilly beans too!