November 06, 2016
Dinner, Side Dishes, Beans,
Fruit, Lemon, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Sunday Dinner, Thanksgiving, Stove Top, Gluten-Free, Low Cholesterol, No Eggs, Vegetarian, Green Beans, Herbs, Kosher Dairy more
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"A nice take on green beans, by Ina Garten"
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.
Remove from heat, add the gremolata, and toss well. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Serve hot.
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