Best 2 Snap Beans Gremolata Recipes

**Embrace the Simplicity and Delight of Snap Beans Gremolata: A Culinary Journey through Three Flavorful Variations**

In the realm of culinary delights, snap beans, also known as green beans, emerge as a versatile vegetable, gracefully adapting to diverse culinary creations. This article presents a tantalizing trio of snap beans gremolata recipes, each possessing a distinct flavor profile that promises to awaken your taste buds and elevate your dining experience. From the zesty and aromatic classic gremolata to the smoky and spicy chili pepper gremolata, and the nutty and herbaceous almond gremolata, these recipes offer a symphony of flavors guaranteed to satisfy every palate. Whether you prefer a traditional approach or crave an adventurous twist, these snap beans gremolata variations promise a delightful journey through the world of flavors.

Check out the recipes below so you can choose the best recipe for yourself!

GREEN BEANS GREMOLATA

Green Beans Gremolata image

Provided by Ina Garten

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 pound French green beans, trimmed
2 teaspoons minced garlic (2 cloves)
1 tablespoon grated lemon zest (2 lemons)
3 tablespoons minced fresh flat-leaf parsley
3 tablespoons freshly grated Parmesan cheese
2 tablespoons toasted pine nuts
2 1/2 tablespoons good olive oil
Kosher salt and freshly ground black pepper

Steps:

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 saute pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and saute, turning frequently, for 2 minutes, until coated with olive oil and heated through. Off the heat, add the gremolata and toss well. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper and serve hot.

GREEN BEANS WITH ALMOND GREMOLATA

Green Beans with Almond Gremolata image

Green beans get a zesty Italian treatment for this fresh side: they're sauteed in caramelized shallots and vinegar (agrodolce), then topped them with citrusy, nutty gremolata, which Haas says is good enough to eat by itself.

Provided by Food Network

Categories main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 15

Ingredients

4 tablespoons extra-virgin olive oil, divided
4 shallots, peeled and cut into ¼-inch rings
kosher salt
Freshly ground black pepper
1/4 cup red wine vinegar
2 pounds green beans, ends trimmed
1 cup toasted almonds, coarsely chopped
2 cloves garlic
4 tablespoons minced preserved lemon, available in major grocery stores and online
1/2 bunch Flat-leaf parsley, about ½ cup finely chopped
1/4 cup champagne vinegar
1 cup extra-virgin olive oil
2 teaspoons sugar
kosher salt
Freshly ground black pepper

Steps:

Green beans: In a large sauté pan over medium heat, add 2 tablespoons olive oil. Add the shallots, season with salt and pepper, and cook, stirring occasionally, until tender and translucent, about 3 minutes. Add the red wine vinegar and cook until reduced by half; then add the remaining olive oil and the green beans. Season with salt and pepper. Use tongs to stir and coat the green beans in oil. Continue cooking over medium-low heat, stirring occasionally, until tender but with a slight crunch, 6-8 minutes. Meanwhile, assemble the Almond Gremolata.
Almond Gremolata: Mince the garlic. Combine with almonds and preserved lemon. Finely chop the parsley and add to other ingredients; give a quick stir to combine. Add the Champagne vinegar, olive oil, and sugar; whisk until well combined. Season to taste with salt and pepper. Set aside. Makes about 2 cups. (Note: If making ahead of time, store in a lidded container in the refrigerator for up to 2 weeks. Bring to room temperature and stir to recombine before using.)
Assembly: Transfer green beans to a serving platter and top with a few spoonfuls of Almond Gremolata. Serve warm or at room temperature.

Tips:

Choose tender snap beans: Look for beans that are bright green and snap easily when you bend them.
Trim the beans: Remove the ends of the beans where they were attached to the plant.
Blanch the beans: This helps to preserve their color and crispness. To blanch, bring a large pot of salted water to a boil. Add the beans and cook for 2-3 minutes, or until they are bright green and tender. Drain the beans and immediately transfer them to a bowl of ice water to stop the cooking process.
Make the gremolata: Combine parsley, lemon zest, and garlic in a bowl. Season with salt and pepper to taste.
Serve the beans: Drain the beans and pat them dry. Toss them with the gremolata and serve immediately.

Conclusion:

This simple yet delicious dish is a great way to enjoy fresh snap beans. The gremolata adds a bright, citrusy flavor that complements the beans perfectly. Serve this dish as a side dish or main course, and enjoy!