Green beans gremolata. The best side dishes are the best part of any menu assembly. We also dedicate so much of our time to preparing them. And they are as important as the main meal itself.
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.
