Best Gremolata Green Beans Recipes

GREEN BEANS GREMOLATA

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.

PASTA WITH GREEN BEANS AND ALMOND GREMOLATA

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.

GREEN BEANS WITH ORANGE AND ROSEMARY GREMOLATA

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 BEANS GREMOLATA

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.

GREEN BEANS WITH ALMOND GREMOLATA

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.

TEMPURA-FRIED GREEN BEANS AND SHRIMP WITH GREMOLATA AND LEMON-PARSLEY AIOLI

Steps:

• Heat 2 1/2 inches canola oil in a Dutch oven over medium heat until a deep-fry thermometer registers 375 degrees F. Line a rimmed baking sheet with paper towels.
• While the oil is heating, place the lemon zest, minced parsley and half of the garlic on one side on the prepared baking sheet.
• In a mini food processor, combine the remaining 1 cup parsley and minced garlic with the egg yolks and lemon juice. Process on high speed until the parsley is well incorporated. Add the 1/2 cup canola oil and pulse until the aioli is emulsified. Transfer to a medium bowl. While whisking, slowly stream in the olive oil, until the aioli has thickened. Season with salt and pepper. Set aside.
• Whip the egg whites in a large bowl with a handheld mixer until stiff peaks form, about 3 minutes. Whisk in the rice flour and seltzer.
• Dip the green beans into the tempura batter then remove with a slotted spoon or a spider, letting any excess batter drip off. Fry in batches (to prevent the beans from clumping together) until golden brown and crispy, 2 to 3 minutes. Transfer to the other side of the baking sheet to drain.
• Dip the shrimp in the batter, letting any excess drip off, and fry until golden and crispy, 2 to 3 minutes. Transfer to the baking sheet to drain.
• To make the gremolata, combine the minced parsley and garlic with the lemon zest in a small bowl. Toss together with a spoon until well incorporated.
• Combine the green bean tempura with 1/2 of the gremolata in a medium bowl; season with salt, toss to evenly coat, then transfer to a plate. Repeat with the shrimp tempura and remaining gremolata.
• Serve the tempura with the lemon-parsley aioli, for dipping. Enjoy!

AIR FRYER GREEN BEANS WITH GREMOLATA AND TOASTED ALMONDS

Steps:

• Preheat a 3.5-quart air fryer to 375 degrees F. Toss the green beans, olive oil, 1/2 teaspoon salt and several grinds of pepper in a large bowl until evenly combined. Transfer to the air-fryer basket and air-fry the green beans, tossing halfway through, until tender and blistered in spots, about 12 minutes.
• Meanwhile, stir the parsley, garlic, lemon zest, 1/8 teaspoon salt and a couple grinds of pepper together in a small bowl until combined. Stir in the toasted almonds.
• Place the green beans on a serving platter, top with the gremolata mixture and drizzle lightly with more olive oil.

GREEN BEANS WITH LEMON, GARLIC & PARMIGIANO GREMOLATA

Steps:

• 1. Lightly film the bottom of 2 straight-sided 12-inch sauté pans with oil. Heat them over medium-high heat. Add the beans and generous sprinklings of salt and pepper, and sauté for 2 minutes, or until the beans begin to brown. Add 1/2 cup of water to each pan and immediately cover it. Turn the heat to medium-low. Cook the beans for 15 to 20 minutes, checking them often for burning and adding a little water if necessary. You want the beans very tender.
• As the beans cook, make the gremolata. Put the garlic and 1/3 cup water in a coffee mug and microwave 1 minute, or simmer in a small saucepan to 1 to 2 minutes (this mellows the garlic just a little). Then, in a food processor, mince together the garlic (with its liquid), lemon zest, and parsley. Salt and pepper the mixture to taste.
• When the beans are tender, uncover them, cook off any liquid in the pan, and turn them into a serving bowl. Toss the beans with the gremolata and the grated cheese.

GREEN AND WAX BEANS WITH WALNUT GREMOLATA

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.

GREMOLATA GREEN BEANS

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).

GREEN BEANS WITH ORANGE AND ROSEMARY GREMOLATA RECIPE

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. This recipe yields 8 to 10 servings.

GREEN BEANS GREMOLATA

Steps:

• 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. Place pine nuts in a dry sauté pan over low heat and cook 5 to 10 minutes, stirring often, until lightly browned. Set aside. To make gremolata, toss garlic, lemon zest, parsley, Parmesan, and pine nuts together in a small bowl and set aside. When ready to serve, heat olive oil in a large sauté pan over medium-high heat. Drain beans and pat dry. Add beans to skillet and sauté, turning frequently, 2 minutes, until coated with olive oil and heated through. Remove from heat, add gremolata, and toss well. Sprinkle with ¾ tsp. salt and ¼ tsp. pepper to taste and serve hot.

AIR FRYER GREEN BEANS WITH GREMOLATA AND TOASTED ALMONDS

Steps:

• Preheat a 3.5-quart air fryer to 375 degrees F. Toss the green beans, olive oil, 1/2 teaspoon salt and several grinds of pepper in a large bowl until evenly combined. Transfer to the air-fryer basket and air-fry the green beans, tossing halfway through, until tender and blistered in spots, about 12 minutes.Meanwhile, stir the parsley, garlic, lemon zest, 1/8 teaspoon salt and a couple grinds of pepper together in a small bowl until combined. Stir in the toasted almonds.Place the green beans on a serving platter, top with the gremolata mixture and drizzle lightly with more olive oil.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.