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.

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