GREEN BEANS GREMOLATA
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.
TEMPURA-FRIED GREEN BEANS AND SHRIMP WITH GREMOLATA AND LEMON-PARSLEY AIOLI
Gremolata is an herb condiment that adds tons of bright, bold, fresh flavor to any dish. Here, it's tossed with tempura-battered and fried shrimp and green beans. They're served alongside a creamy foolproof aioli, which features the same ingredients in the gremolata: lemon, parsley and garlic.
Provided by Elena Besser
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 2 1/2 inches canola oil in a Dutch oven over medium heat until a deep-fry thermometer registers 375 degrees F. Line a rimmed baking sheet with paper towels.
- While the oil is heating, place the lemon zest, minced parsley and half of the garlic on one side on the prepared baking sheet.
- In a mini food processor, combine the remaining 1 cup parsley and minced garlic with the egg yolks and lemon juice. Process on high speed until the parsley is well incorporated. Add the 1/2 cup canola oil and pulse until the aioli is emulsified. Transfer to a medium bowl. While whisking, slowly stream in the olive oil, until the aioli has thickened. Season with salt and pepper. Set aside.
- Whip the egg whites in a large bowl with a handheld mixer until stiff peaks form, about 3 minutes. Whisk in the rice flour and seltzer.
- Dip the green beans into the tempura batter then remove with a slotted spoon or a spider, letting any excess batter drip off. Fry in batches (to prevent the beans from clumping together) until golden brown and crispy, 2 to 3 minutes. Transfer to the other side of the baking sheet to drain.
- Dip the shrimp in the batter, letting any excess drip off, and fry until golden and crispy, 2 to 3 minutes. Transfer to the baking sheet to drain.
- To make the gremolata, combine the minced parsley and garlic with the lemon zest in a small bowl. Toss together with a spoon until well incorporated.
- Combine the green bean tempura with 1/2 of the gremolata in a medium bowl; season with salt, toss to evenly coat, then transfer to a plate. Repeat with the shrimp tempura and remaining gremolata.
- Serve the tempura with the lemon-parsley aioli, for dipping. Enjoy!
LEMON GREEN BEANS
With a touch of lemon zest and juice, these green beans will take center stage.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 4
Steps:
- Grate the zest of 1/2 lemon, and squeeze 1 1/2 tablespoons lemon juice.
- In a saucepan of boiling salted water, cook beans until tender, about 10 minutes. Drain, and return to pan. Remove from heat. Toss with oil, 3/4 teaspoon salt, and lemon juice. Serve sprinkled with lemon zest.
Nutrition Facts : Calories 78 g, Fat 5 g, Protein 2 g
GREEN BEANS WITH PECANS, LEMON AND PARSLEY
Provided by Michael McLaughlin
Categories Nut Vegetable Side Sauté Thanksgiving Vegetarian Lemon Pecan Green Bean Fall Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Transfer to bowl of ice water and cool. Drain and pat dry. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Melt butter in large deep skillet over medium heat. Add pecans; sauté until nuts are crisp and butter is lightly browned, about 3 minutes. Add beans; toss to heat through, about 5 minutes. Mix in lemon peel; cook 1 minute. Mix in parsley. Season with salt and pepper. Transfer to bowl.
GREEN BEANS WITH PARSLEY AND GARLIC
A sprinkling of herbs or spices will make your favorite vegetables even more delicious.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook green beans until crisp-tender, about 5 minutes. Drain.
- In same pot, heat 2 teaspoons oil over medium-low. Add garlic; cook until starting to soften, about 2 minutes. Return beans to pot. Add lemon zest and juice, remaining 2 teaspoons oil, and parsley; season with salt and pepper. Toss to coat. Serve immediately.
Nutrition Facts : Calories 79 g, Fat 5 g, Fiber 4 g, Protein 2 g
GREEN BEANS WITH LEMON
Steps:
- Rinse the beans and drain them. Put them into a saucepan with water to cover and salt.
- Bring to a boil and simmer 10 minutes or until tender. The beans must remain a trifle firm or al dente.
- Drain the beans and return them to a hot saucepan. Add the butter and sprinkle with lemon juice, parsley and pepper. Toss and serve hot.
Nutrition Facts : @context http, Calories 90, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 302 milligrams, Sugar 4 grams, TransFat 0 grams
GREEN BEANS WITH GARLIC, LEMON, AND PARSLEY
Categories Garlic Herb Vegetable Side Easter Vegetarian Quick & Easy Lemon Green Bean Spring Summer Parsley Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Place beans in bowl of ice water to cool. Drain well.
- Melt butter with oil in heavy large skillet over medium-high heat. Add garlic; stir 30 seconds. Add beans; sauté until heated through, about 5 minutes. Stir in parsley and lemon peel. Season with salt and pepper. Transfer to platter.
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