Friday, October 3, 2014

Romano Beans with Gremolata

The second recipe I decided on with for the cooking from the garden segment this morning: gremolata with green beans. Turns out the kids had grown and harvested Romano beans. They take a little bit longer to blanch, but I like them even better than regular green beans.

  • Romano beans, stem ends trimmed
  • water
  • olive oil
  • 5 large garlic cloves, crushed and minced
  • 2 organic 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. Zest and juice your lemons. 

Destem and chop your parsley.

In a large 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.

This is another easy, delicious, and nutritious dish. They were all so excited that they were eating what they had grown...and cooked.

1 comment:

  1. Very nice and healthy; a delicious way to serve these beans. ~ Catherine


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