Green Beans Gremolata Thanksgiving Side Dish


1 pound end trimmed French string beans
2 teaspoons minced garlic
1 tablespoon grated lemon zest
3 tablespoons minced fresh flat-leaf parsley
3 tablespoons grated parmesan cheese
2 tablespoons toasted pine nuts
2 1/2 tablespoons olive oil
2 tablespoons lemon juice


Bring a large pot of water to a boil. Add the green beans and blanch them for 2 to 3 minutes, until tender but still crisp. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color.
For the gremolata, toss the garlic, lemon zest, parsley, parmesan, and pine nuts in a small bowl and set aside.
When ready to serve, heat the olive oil in a large sauté pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and sauté, turning frequently, for 2 minutes, until coated with olive oil and heated through.
Remove from the heat, add the gremolata and toss well.
Sprinkle with lemon juice and serve.


Green beans gremolata. Thanksgiving side dishes are the best part of the menu assembly. We also dedicate so much of our time to prepare them. And they are as important as the turkey itself.  They have to have a balance between taste, combination, and of course, a bit of color too.

The green beans are the Thanksgiving side dish that should never be missing from the holiday table.  A much more saw after suitor than their counterparts Brussel sprouts or broccoli. Introduced in the 1950’s it has seen a few mutations from the famous green bean casserole that it started with.

This dish of green beans gremolata is healthy, easy to prepare, and absolutely delicious. A dish that can be enjoyed all year round too. The gremolata gives an updated lift by bringing in new flavors.




Tuesday, November 3, 2020 - 9:56am


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