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Simply sautéed green beans add a burst of flavor with herbs and citrus notes. These green bean gremolata not only look so pretty on the table or plate, but they also have a lot going for them in terms of flavor.The first thing I thought of was A version of this recipe from Food & Wine Magazinehas been a favorite ever since.
My kids love green beans simply cooked (a good amount of butter always helps), but they also really like this version that’s a little more dressed up. To make this a vegetarian recipe, use vegetable broth. You can also replace the butter with olive oil to make this recipe vegan.
This recipe is perfect for the holidays with Cajun roast turkey, porchetta, or standing rib roast. But simple Greek roasted chicken breasts, pork chops with applesauce, healthy orange chicken, and garlic-lemon tilapia are perfect for weeknight dinners.
Green Bean Gremolata: Herbs, garlic, and citrus add a burst of flavor to simply sautéed green beans.
What is gremolata?
Gremolata is quickly becoming one of the best culinary flavor hacks and add-ons. Gremolata is a garnish made with herbs, citrus peel, and garlic. It is most often made with fresh parsley, lemon zest, and garlic. One of its most common uses is as a finishing touch to osso buco (braised veal shanks), but it can also add fresh, bright flavor to a wide variety of dishes, from meats to vegetables to starches. can.
In this recipe, the garlic is left in the pan with the green beans to mellow out and soften the garlic flavor a bit. Next, herbs and citrus are added. I chose fresh rosemary and tarragon, as well as orange and lemon zest, but you can limit yourself to one type of herb or citrus if you prefer. You can also try different herbs and combinations.
Find out all the tips you need to know about selecting, storing, and cooking mung beans.
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- fresh tarragon – Tarragon is an herb with a light anise-like flavor that pairs well with green beans.
- fresh rosemary – Adds a nice pine aroma to this gremolata.
- lemon zest and juice – Using both the zest and juice gives the lemon a very rich flavor.
- orange peel and juice – Adds citrus sweetness.
- minced garlic – Quickly fry the garlic to remove any sharp edges and give the green beans flavor from the start.
- Unsalted butter – I sautéed the green beans in butter to give it a little richness. To make this recipe vegan, you can use olive oil.
- green beans – Cut off hard ends before use.
- vegetable or chicken soup – This side dish is completely vegetarian if you use vegetable broth.
How to make green beans using gremolata
- Make the gremolata. In a small bowl, mix together tarragon, rosemary, lemon zest, and orange zest (reserve the juice for a while). Season the gremolata with salt and pepper.
- Saute: Sauté garlic in melted butter until fragrant, about 1 minute. Add beans, stir and cook for 2 minutes.
- Boil: Pour in the soup, bring to a boil, cover the pot, and continue to simmer until the beans are crisp-tender, about 4 minutes. Lift the lid and shuffle the beans halfway through the cooking time. Remove the lid and simmer, turning occasionally, until most of the liquid has evaporated and the beans are tender, about 4 minutes.
- Add gremolata. Mix until fragrant.
- Add juice. Stir in the orange and lemon juice and transfer the green beans to a bowl. Serve immediately.
Storage and reheating
Leftovers can be stored in the refrigerator for 4 days. Reheat in the microwave or in a saucepan for a few minutes until heated through.
FAQ
If you want to make it using this recipe, French green beans Or for green beans, reduce the cooking time to 2 minutes in a covered skillet and then again to about 3 minutes with the lid off. To avoid overcooking these thin beans, you may need to remove them from the pot and allow the sauce to reduce a bit on its own (see How to Cook Green Beans).
Green beans cook quickly, so don’t leave the pot unattended while cooking. I like to stir-fry for just a minute, then add the soup and simmer for about 8 minutes total. Rather than stewing, cook until bright green and tender, then remove and place on a plate.
What to serve with green beans and gremolata
cornish chicken
Hungarian goulash
pork milk stew
See more green beans recipes
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Make the gremolata: In a small bowl, combine the tarragon, rosemary, lemon zest, and orange zest (reserving the juice for a moment). Season the gremolata with salt and pepper.
Melt the butter in a large skillet over medium heat. Add garlic and stir until fragrant, about 1 minute. Add beans, stir and cook for 2 minutes. Add the soup, bring to a boil, cover the pot, and continue to simmer until the beans are tender, about 4 minutes. Lift the lid and shuffle the beans halfway through the cooking time. Remove the lid and cook, turning occasionally, until most of the liquid has evaporated and the beans are tender, about 4 minutes.
Add the gremolata to the green beans in the skillet and stir-fry until fragrant. Stir in the orange and lemon juice and transfer the green beans to a bowl. Serve immediately.
Leftovers can be stored in the refrigerator for 4 days. Reheat in the microwave or in a saucepan for a few minutes until heated through.
calorie: 95kcal, carbohydrates: Teng, protein: 3g, fat: 6g, Saturated fat: Fourg, Polyunsaturated fats: 0.4g, Monounsaturated fats: 1g, Trans fat: 0.2g, cholesterol: 15mg, sodium: 126mg, potassium: 301mg, fiber: 3g, sugar: Fourg, Vitamin A: 1095IU, Vitamin C: 16mg, calcium: 67mg, iron: 2mg
Nutritional information is automatically calculated and should only be used as a rough guide.