Saturday, January 18, 2014

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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