Gremolata Green Beans Recipes

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PASTA WITH GREEN BEANS AND ALMOND GREMOLATA



Pasta With Green Beans and Almond Gremolata image

Celery, an underappreciated vegetable relegated to making stocks and mirepoix, rarely gets the attention it deserves. It's available in the grocery store year-round. Come late summer, it starts popping up in farmers' markets everywhere, and it deserves to shine. In this dish, its pleasantly bitter leaves are used in a unique take on gremolata, a fresh herb condiment traditionally made with Italian parsley (which you can also use here). Snappy green beans, also readily available in late summer, round out this unassuming, but impressive pasta you'll want to make again and again no matter what the season.

Provided by Colu Henry

Categories     dinner, weekday, weeknight, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

1/4 cup sliced almonds
Scant 1/3 cup finely chopped celery leaves or parsley leaves
1 tablespoon lemon zest (from 1 medium lemon), plus more for serving
1 garlic clove, grated
Kosher salt
1 pound gemelli, campanelle or cavatappi
3/4 pound string beans, trimmed and cut into 1-inch pieces
2 tablespoons olive oil, plus more for drizzling
2 garlic cloves, thinly sliced
1/2 teaspoon red-pepper flakes
4 tablespoons unsalted butter
1/4 cup grated Pecorino or Parmesan, plus more for serving
Kosher salt, to taste

Steps:

  • Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Meanwhile, in a large skillet over medium-low heat, toast the almonds, stirring frequently so they don't burn, about 4 to 5 minutes. Remove from heat. In a medium bowl, combine the almonds, celery or parsley leaves, lemon zest, garlic and a pinch of salt. Set aside and wipe out skillet.
  • Add pasta to boiling water and cook until it is al dente, according to package directions. About 2 minutes before it's done, add the beans to the pasta pot. Reserve 1 cup of the pasta cooking water, and drain the pasta and beans.
  • While the pasta and beans drain, make the sauce: Heat the olive oil in the large skillet over medium heat. Add the garlic and red-pepper flakes and cook until the garlic is golden in color, about 1 to 2 minutes. Turn heat to low and add 1/2 cup of the reserved pasta water to the skillet (be careful of splattering) and cook until it is reduced by about half, 1 to 2 minutes more. Turn heat to medium and add the pasta, green beans and butter to the skillet and toss until the butter melts. Add the cheese and an additional 1/4 cup water and toss until the cheese is emulsified and the pasta is glossy with sauce. If needed, add an additional 1/4 cup pasta water to loosen. Season with kosher salt, to taste.
  • Transfer the pasta to a large bowl, top with gremolata and drizzle with more olive oil. Pass additional grated cheese at the table, if desired.

Nutrition Facts : @context http, Calories 453, UnsaturatedFat 9 grams, Carbohydrate 62 grams, Fat 17 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 376 milligrams, Sugar 4 grams, TransFat 0 grams

GREMOLATA GREEN BEANS



Gremolata Green Beans image

Make and share this Gremolata Green Beans recipe from Food.com.

Provided by Bergy

Categories     Beans

Time 13m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb green beans, trimmed and cut into 2 inch pieces
1 teaspoon lemon juice
1 tablespoon lemon, zest of, minced
1/2 cup fresh parsley, minced
6 garlic cloves, minced
1/4 teaspoon salt
1/4 cup extra virgin olive oil (I use Lite)

Steps:

  • To make the gremolata: The ingredients must be hand chopped with a knife.
  • Stir together the zest, parsley, garlic and salt.
  • Slowly pour in the oil constantly stirring until it is well blended.
  • It can be kept covered in the fridge for 3 days.
  • Steam the bean until crisp tender.
  • While hot, toss with two tablespoons of "Gremolata" and sprinkle with lemon juice
  • Serve hot or at room temperature (the lemon juice will turn the beans brown so do not do this ahead of time).

Nutrition Facts : Calories 164.4, Fat 13.7, SaturatedFat 1.9, Sodium 157.4, Carbohydrate 10.2, Fiber 4.2, Sugar 1.7, Protein 2.6

GREEN BEANS GREMOLATA



Green Beans Gremolata image

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

1 lb French style green bean, trimmed (haricots verts)
2 tablespoons pine nuts
2 teaspoons garlic, minced (2 cloves)
1 tablespoon grated lemon zest (from 2 lemons)
3 tablespoons flat leaf parsley, minced
3 tablespoons freshly grated parmesan cheese
2 1/2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon black pepper

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 WITH ORANGE AND ROSEMARY GREMOLATA



Green Beans with Orange and Rosemary Gremolata image

Categories     Citrus     Herb     Side     Thanksgiving     Green Bean     Fall     Simmer     Boil     Bon Appétit

Yield Makes 8 to 10 servings

Number Of Ingredients 10

2 pounds slender green beans, trimmed
3 large garlic cloves, minced
2 tablespoons minced fresh Italian parsley
1 tablespoon finely chopped fresh rosemary
1 tablespoon grated orange peel
1 teaspoon grated lemon peel
6 tablespoons (3/4 stick) butter
1/2 cup low-salt chicken broth
2 tablespoons frozen orange juice concentrate, thawed
1 tablespoon fresh lemon juice

Steps:

  • Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water to cool quickly. Drain again. (Can be made 1 day ahead. Wrap in several layers of paper towels, then place in plastic bag. Chill.)
  • Mix garlic, parsley, rosemary, orange peel, and lemon peel in small bowl. Transfer 1 tablespoon gremolata to another small bowl; reserve for garnish.
  • Melt butter in heavy large skillet over medium-high heat. Add remaining gremolata and stir 30 seconds. Add broth, orange juice concentrate, and lemon juice and bring to simmer. Add green beans. Cook until beans are heated through and liquid is reduced enough to coat beans thickly, tossing frequently, about 5 minutes. Season to taste with salt and pepper. Transfer beans to bowl. Sprinkle with reserved gremolata.

GREEN AND WAX BEANS WITH WALNUT GREMOLATA



Green and Wax Beans with Walnut Gremolata image

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

3/4 pound green and/or wax beans, trimmed
1 tablespoon unsalted butter
1/2 tablespoon olive oil
2 tablespoons chopped walnuts
1 garlic clove, minced
1 tablespoon chopped fresh parsley leaves
2 teaspoons fresh lemon juice
1/4 teaspoon freshly grated lemon zest

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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