A simple combo of fresh parsley, garlic and lemon zest adds bright flavor to green beans for an easy, make-ahead side. Make even quicker work of the gremolata in Step 2 by pulsing the ingredients in a food processor instead of chopping by hand.

Headshot of Adam wearing a blue button up shirt on a white background
Adam Dolge
EatingWell Magazine, November 2021

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Credit: Victor Protasio

Recipe Summary test

active:
15 mins
total:
25 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil over high heat. Set a bowl of ice water by the stove. Cook green beans until tender-crisp, 2 to 3 minutes. Drain, then transfer to the ice water. When chilled, drain again and pat dry.

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  • Place parsley, garlic, lemon zest, 1/2 teaspoon salt and pepper on a cutting board and chop together until fine and well combined. Transfer the gremolata to a large bowl.

  • Heat oil in a large skillet over medium-high heat. Add the beans and the remaining 1/2 teaspoon salt and cook, turning with tongs, until heated through, 1 to 2 minutes. Remove from heat and toss with the gremolata. Transfer to a large serving dish and top with pine nuts.

To make ahead

Refrigerate blanched beans (Step 1) airtight for up to 2 days. Refrigerate gremolata (Step 2) for up to 1 day.

Nutrition Facts

121 calories; fat 10g; sodium 254mg; carbohydrates 8g; dietary fiber 3g; protein 3g; sugars 3g; niacin equivalents 1mg; saturated fat 1g; vitamin a iu 1854IU; potassium 316mg.
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