Best Green And Wax Beans With Walnut Gremolata Recipes

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GREEN BEANS GREMOLATA



Green Beans Gremolata image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

1 pound French green beans, trimmed
2 teaspoons minced garlic (2 cloves)
1 tablespoon grated lemon zest (2 lemons)
3 tablespoons minced fresh flat-leaf parsley
3 tablespoons freshly grated Parmesan cheese
2 tablespoons toasted pine nuts
2 1/2 tablespoons good olive oil
Kosher salt and freshly ground black pepper

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 ALMOND GREMOLATA



Green Beans with Almond Gremolata image

Green beans get a zesty Italian treatment for this fresh side: they're sauteed in caramelized shallots and vinegar (agrodolce), then topped them with citrusy, nutty gremolata, which Haas says is good enough to eat by itself.

Provided by Food Network

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 15

4 tablespoons extra-virgin olive oil, divided
4 shallots, peeled and cut into ¼-inch rings
kosher salt
Freshly ground black pepper
1/4 cup red wine vinegar
2 pounds green beans, ends trimmed
1 cup toasted almonds, coarsely chopped
2 cloves garlic
4 tablespoons minced preserved lemon, available in major grocery stores and online
1/2 bunch Flat-leaf parsley, about ½ cup finely chopped
1/4 cup champagne vinegar
1 cup extra-virgin olive oil
2 teaspoons sugar
kosher salt
Freshly ground black pepper

Steps:

  • Green beans: In a large sauté pan over medium heat, add 2 tablespoons olive oil. Add the shallots, season with salt and pepper, and cook, stirring occasionally, until tender and translucent, about 3 minutes. Add the red wine vinegar and cook until reduced by half; then add the remaining olive oil and the green beans. Season with salt and pepper. Use tongs to stir and coat the green beans in oil. Continue cooking over medium-low heat, stirring occasionally, until tender but with a slight crunch, 6-8 minutes. Meanwhile, assemble the Almond Gremolata.
  • Almond Gremolata: Mince the garlic. Combine with almonds and preserved lemon. Finely chop the parsley and add to other ingredients; give a quick stir to combine. Add the Champagne vinegar, olive oil, and sugar; whisk until well combined. Season to taste with salt and pepper. Set aside. Makes about 2 cups. (Note: If making ahead of time, store in a lidded container in the refrigerator for up to 2 weeks. Bring to room temperature and stir to recombine before using.)
  • Assembly: Transfer green beans to a serving platter and top with a few spoonfuls of Almond Gremolata. Serve warm or at room temperature.

GREEN BEANS WITH WALNUTS



Green Beans With Walnuts image

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

2 pounds fresh green beans, washed and trimmed
2 tablespoons butter
1 cup chopped walnuts
2 tablespoons walnut oil
2 tablespoons minced fresh parsley
ground black pepper to taste
salt to taste

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



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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