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Ina Garten Green Beans Gremolata

Ina Garten Green Beans Gremolata - recipe card
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Tender-crisp green beans tossed in a bright, zesty gremolata of lemon zest, garlic, and parsley, finished with toasted pine nuts and a hint of Parmesan. This vibrant side dish comes together in minutes and pairs beautifully with roasted chicken, fish, or any weeknight meal.

Ingredients

Scale
  • 1 lb fresh green beans, trimmed
  • 2 tbsp olive oil
  • 1/4 cup pine nuts
  • 2 cloves garlic, minced
  • 1 tsp lemon zest, finely grated
  • 2 tbsp fresh flat-leaf parsley, finely chopped
  • 2 tbsp freshly grated Parmesan cheese
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper

Instructions

  1. Bring a large pot of water to a rolling boil over high heat. Fill a large bowl with ice water and set it nearby. While the water heats, trim the stem ends from the green beans and rinse them well.
  2. Add 1 tablespoon of kosher salt to the boiling water, then carefully drop in the green beans. Blanch for 2 to 3 minutes, until they are bright green and just tender-crisp—they should still have a slight snap when bitten. Do not overcook, or they will turn dull and mushy.
  3. Immediately transfer the green beans with a slotted spoon or tongs to the ice water bath. Let them sit for 2 minutes to stop the cooking and lock in their vibrant color. Drain thoroughly and pat dry with a clean kitchen towel.
  4. In a small dry skillet over medium-low heat, toast the pine nuts, stirring frequently, for 3 to 4 minutes, until fragrant and lightly golden. Watch carefully—they can burn quickly. Transfer to a plate to cool.
  5. In a large skillet, heat the olive oil over medium heat until it shimmers. Add the minced garlic and cook for 30 seconds, until fragrant but not browned. Stir in the lemon zest and cook for another 15 seconds.
  6. Add the blanched green beans to the skillet and toss to coat with the garlic and lemon. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook for 2 minutes, stirring occasionally, until heated through.
  7. Remove from heat and stir in the chopped parsley and toasted pine nuts. Taste and adjust seasoning if needed. Transfer to a serving platter and sprinkle with the grated Parmesan. Serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat for 2-3 minutes, or microwave covered for 1-2 minutes until heated through. For best texture, reheat gently to avoid overcooking. Freezing is not recommended, as the green beans will become mushy.

Nutrition

Keywords: green beans gremolata, Ina Garten green beans, lemon garlic green beans, Italian green beans, gremolata recipe, easy side dish, holiday side dish, vegetarian side, green beans with pine nuts, lemon zest green beans, quick side dish, fresh green beans

Find it online: https://inagartencooks.com/ina-garten-green-beans-gremolata/