Parsley: Green Beans with Gremolata {Spice it Up!}

•             green beans, stem ends trimmed

•             water

•             5 large garlic cloves, crushed and minced

•             zest of 1 large organic lemon (organic because you’re eating the rind)

•             juice from  lemons

•             1 C tight-packed Italian parsley leaves

•             fleur de sel flakes

•             freshly ground pepper

•             1-1/2 C coarsely-grated Parmigiano-Reggiano cheese

•             olive oil

Blanch the trimmed beans so that they are still crisp. Drain. As the beans cook, make the gremolata. In a mixing bowl, blend together the chopped parsley, lemon zest, lemon juice, garlic, and cheese. Season with salt and pepper. Add just enough olive oil so that it becomes a thick sauce.

Toss the beans with the gremolata and top with more grated cheese, if desired.