Green beans with gremolata

Votes: 2

Time: 20 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 159, total fat 13 G., saturated fats 2 G., proteins 4 G., carbohydrates 10 G., fiber 3.5 G., cholesterol 3 mg, sodium 426 mg, sugar 4 G.

There's a super simple way to liven up the flavor of blanched green beans and turn them into a sophisticated side dish. Sprinkle the cooked beans with gremolata—an Italian condiment made with fresh parsley, garlic, and lemon zest. Grated Parmesan and crunchy pine nuts complement the gremolata's vibrant flavors perfectly.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g green beans, trimmed
2 tsp. crushed garlic (2 cloves)
1 tbsp grated lemon zest (2 lemons)
3 tablespoons chopped parsley
3 tbsp. l. grated parmesan
2 tablespoons toasted pine nuts
2.5 tbsp. l. olive oil

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Bring a large pot of water to a boil. Add the green beans and blanch for 2-3 minutes, until tender but still crisp. Drain the beans in a colander and immediately plunge them into a bowl of ice water to prevent further cooking and preserve their bright green color.
To make the gremolata, combine the garlic, lemon zest, parsley, Parmesan, and pine nuts in a small bowl.

To serve, heat the olive oil in a large skillet over medium heat. Drain the beans and pat them dry. Add the beans to the skillet and cook, stirring frequently, for 2 minutes, until coated with olive oil and heated through. Turn off the heat, add the gremolata, and stir well. Season with 3/4 teaspoon salt and 1/4 teaspoon pepper and serve hot.

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