Green Beans with Hazelnut Gremolata
Green beans are a staple veggie in our household. While I love my go-to green bean cooking methods, I'm always looking for new ways to make one of my favorite veggies.
After a recent date night to Flint Creek Cattle Co., I was inspired to make these scrumptious green beans with hazelnut gremolata. Gremolata may sound fancy but is essentially just a fresh, rustic, chopped herb condiment typically made with garlic, parsley and lemon zest. My version adds rich, crunchy hazelnuts for a simple yet decadent topping that'll give your green beans new life.
If you're like me and like eating and cooking green beans as often as you can, this green bean recipe has to make it into your green bean rotation on the immediate. I guarantee you'll not only enjoy cooking them and feeling super chef-y while doing it, but your taste buds will thank you!
Green Beans with Hazelnut Gremolata
Ingredients
2 cups green beans, trimmed
4 tablespoons extra virgin olive oil
Salt and pepper
2 tablespoons fresh parsley, finely chopped
2 cloves garlic, minced
1 teaspoon lemon zest (about half a lemon) and juice from half lemon
2 tablespoons hazelnuts, chopped
Directions
Boil water in a small saucepan. Add green beans and blanch for about 5 minutes. Drain green beans and run cold water over them immediately to maintain their color. Meanwhile in a small bowl, combine 2 tablespoons olive oil, parsley, garlic, lemon zest and juice, and hazelnuts. Season with salt and pepper.
Heat remaining olive oil in a skillet over medium high heat. Add green beans and cook, stirring occasionally, for about 5 minutes until green beans are slightly crispy and charred, yet still green and al dente. Remove from heat and serve warm with gremolata on top.
