Best 8 Snap Beans Gremolata Recipes

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If you're looking for a tantalizing and nutritious dish that will please your taste buds, look no further than snap beans gremolata. This delightful recipe combines the flavors of crisp snap beans, savory garlic, tart lemon, and nutty Parmesan cheese to create a side dish or light main course that will leave you feeling satisfied and energized. Get ready to embark on a culinary journey as we explore the art of preparing this delectable dish.

Here are our top 8 tried and tested recipes!

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

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.

WHITE BEANS WITH GREMOLATA



White Beans with Gremolata image

Gremolata is a garnish made from chopped parsley, garlic, and lemon zest. It is traditionally served with rich osso buco, but here we have stirred it into beans for a refreshing accompaniment to Roasted Poussin.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 9

1 pound dried cannellini beans
Finely grated zest of 6 lemons (1/4 cup)
3 garlic cloves, minced
1/4 cup finely chopped fresh flat-leaf parsley
2 medium shallots, finely chopped
1/4 cup extra-virgin olive oil
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
1 pint cherry or grape tomatoes, quartered

Steps:

  • Place beans in a large pan; cover with water by 2 inches; soak overnight. Drain beans; return to pan. Cover with water by 2 inches; bring to a boil. Reduce to a simmer; cook until beans are tender, adding water if necessary, about 1 hour. Drain and transfer to a bowl to cool.
  • Meanwhile, combine zest, garlic, parsley, and shallots in a bowl. Stir in olive oil, salt, and pepper. Stir gremolata mixture into cooled beans; let sit 1 hour for flavors to blend. Stir in tomatoes, and serve.

GREMOLATA GREEN BEANS



Gremolata Green Beans image

Make and share this Gremolata Green Beans recipe from Food.com.

Provided by Bergy

Categories     Beans

Time 13m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb green beans, trimmed and cut into 2 inch pieces
1 teaspoon lemon juice
1 tablespoon lemon, zest of, minced
1/2 cup fresh parsley, minced
6 garlic cloves, minced
1/4 teaspoon salt
1/4 cup extra virgin olive oil (I use Lite)

Steps:

  • To make the gremolata: The ingredients must be hand chopped with a knife.
  • Stir together the zest, parsley, garlic and salt.
  • Slowly pour in the oil constantly stirring until it is well blended.
  • It can be kept covered in the fridge for 3 days.
  • Steam the bean until crisp tender.
  • While hot, toss with two tablespoons of "Gremolata" and sprinkle with lemon juice
  • Serve hot or at room temperature (the lemon juice will turn the beans brown so do not do this ahead of time).

Nutrition Facts : Calories 164.4, Fat 13.7, SaturatedFat 1.9, Sodium 157.4, Carbohydrate 10.2, Fiber 4.2, Sugar 1.7, Protein 2.6

PASTA WITH GREEN BEANS AND ALMOND GREMOLATA



Pasta With Green Beans and Almond Gremolata image

Celery, an underappreciated vegetable relegated to making stocks and mirepoix, rarely gets the attention it deserves. It's available in the grocery store year-round. Come late summer, it starts popping up in farmers' markets everywhere, and it deserves to shine. In this dish, its pleasantly bitter leaves are used in a unique take on gremolata, a fresh herb condiment traditionally made with Italian parsley (which you can also use here). Snappy green beans, also readily available in late summer, round out this unassuming, but impressive pasta you'll want to make again and again no matter what the season.

Provided by Colu Henry

Categories     dinner, weekday, weeknight, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

1/4 cup sliced almonds
Scant 1/3 cup finely chopped celery leaves or parsley leaves
1 tablespoon lemon zest (from 1 medium lemon), plus more for serving
1 garlic clove, grated
Kosher salt
1 pound gemelli, campanelle or cavatappi
3/4 pound string beans, trimmed and cut into 1-inch pieces
2 tablespoons olive oil, plus more for drizzling
2 garlic cloves, thinly sliced
1/2 teaspoon red-pepper flakes
4 tablespoons unsalted butter
1/4 cup grated Pecorino or Parmesan, plus more for serving
Kosher salt, to taste

Steps:

  • Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Meanwhile, in a large skillet over medium-low heat, toast the almonds, stirring frequently so they don't burn, about 4 to 5 minutes. Remove from heat. In a medium bowl, combine the almonds, celery or parsley leaves, lemon zest, garlic and a pinch of salt. Set aside and wipe out skillet.
  • Add pasta to boiling water and cook until it is al dente, according to package directions. About 2 minutes before it's done, add the beans to the pasta pot. Reserve 1 cup of the pasta cooking water, and drain the pasta and beans.
  • While the pasta and beans drain, make the sauce: Heat the olive oil in the large skillet over medium heat. Add the garlic and red-pepper flakes and cook until the garlic is golden in color, about 1 to 2 minutes. Turn heat to low and add 1/2 cup of the reserved pasta water to the skillet (be careful of splattering) and cook until it is reduced by about half, 1 to 2 minutes more. Turn heat to medium and add the pasta, green beans and butter to the skillet and toss until the butter melts. Add the cheese and an additional 1/4 cup water and toss until the cheese is emulsified and the pasta is glossy with sauce. If needed, add an additional 1/4 cup pasta water to loosen. Season with kosher salt, to taste.
  • Transfer the pasta to a large bowl, top with gremolata and drizzle with more olive oil. Pass additional grated cheese at the table, if desired.

Nutrition Facts : @context http, Calories 453, UnsaturatedFat 9 grams, Carbohydrate 62 grams, Fat 17 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 376 milligrams, Sugar 4 grams, TransFat 0 grams

RED-BEAN SOUP WITH GREMOLATA



Red-Bean Soup with Gremolata image

Latin-food authority Maricel Presilla describes _sofrito_-the sautéed mix of aromatic vegetables that is the bedrock of this vegetarian soup-as the DNA of the Latin kitchen because it carries a basic flavor code. There's onion and garlic, to be sure, but also tomatoes and various herbs, spices, and chiles, depending on the region. For this red-bean soup, we were inspired specifically by Puerto Rico, as evidenced by _recao_ (an herb similar to cilantro) and by chiles that are fruity rather than hot. Just for fun, we included a last-minute sprinkling of Italian _gremolata_ for brightness.

Provided by Ruth Cousineau

Number Of Ingredients 17

1 (1-pound) bag dried red kidney beans, picked over and rinsed
1 large onion, chopped
4 large garlic cloves, chopped
4 fresh ají dulce chiles, stemmed, seeded, and chopped
2 Cubanelle peppers (Italian green frying peppers), seeded and chopped
1/2 cup chopped recao (culantro) or cilantro leaves
1/4 cup chopped sun-dried tomatoes (preferably oil-packed), drained
1/4 cup extra-virgin olive oil plus additional for drizzling
1 Turkish or 1/2 California bay leaf
1/2 teaspoon sweet piment&ocute;n (smoked paprika)
2 1/2 quarts water
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1 garlic clove, minced
1/4 cup finely chopped flat-leaf parsley
2 1/2 quarts water
1 tablespoon fresh lemon juice

Steps:

  • Put beans in a large saucepan with enough water to cover by 2 inches. Bring to a boil, then boil 2 minutes. Remove from heat and let stand, covered, 1 hour. Drain well.
  • Cook onion, garlic, chiles, Cubanelles, recao, and sun-dried tomatoes in oil in a large heavy pot over medium heat, stirring occasionally, until browned, about 12 minutes. Add bay leaf and pimentón and cook, stirring, 2 minutes, then add beans and water and simmer, covered, until beans are very tender, 11/2 to 2 hours. Discard bay leaf.
  • Purée soup in batches in a blender (use caution when blending hot liquids). Reheat over medium-low heat. Season with salt and pepper. Stir in lemon juice.
  • Stir together zest, garlic, and parsley.
  • Serve soup sprinkled with gremolata and drizzled with oil.

SNAP PEA SALAD WITH COCONUT GREMOLATA



Snap Pea Salad with Coconut Gremolata image

Who says gremolata has to have parsley and lemon? No one who's tried this crunchy Thai influenced riff.

Provided by Alison Roman

Time 30m

Yield 4 Servings

Number Of Ingredients 14

1/3 cup vegetable oil
1 medium shallot
1/4 cup unsweetened coconut flakes
1/4 cup chopped fresh chives
3 tablespoons finely chopped fresh mint
1 tablespoon finely grated lime zest
Kosher salt
Pepper
1 pound halved sugar snap peas
2 cups pea shoots (tendrils)
1/4 cup torn mint leaves
3 tablespoons shallot oil
2 tablespoons fresh lime juice
2 teaspoons fish sauce

Steps:

  • Heat 1/3 cup vegetable oil and 1 medium shallot, thinly sliced into rings in a small saucepan over medium-high. Stir occasionally, until golden brown and crisp, 5-8 minutes. Transfer shallots to paper towels; season with kosher salt. Pour shallot oil into a small bowl; let cool.
  • Meanwhile, toast 1/4 cup unsweetened coconut flakes in same saucepan over medium, stirring occasionally, until edges are golden brown, about 3 minutes. Transfer to a bowl; let cool. Add fried shallot, 1/4 cup chopped fresh chives, 3 tablespoons finely chopped fresh mint, and 1 tablespoon finely grated lime zest and toss; season with kosher salt and pepper.
  • Toss 1 pound halved sugar snap peas, 2 cups pea shoots (tendrils), 1/4 cup torn mint leaves, 3 tablespoons shallot oil, 2 tablespoons fresh lime juice, and 2 teaspoons fish sauce in a medium bowl; season with flaky sea salt and pepper. Let sit 5 minutes. Serve topped with gremolata.

CHEF JOHN'S GREMOLATA



Chef John's Gremolata image

This sharp, fresh, and very green Italian condiment is the perfect garnish to those rich, stick-to-your-ribs recipes that dominate fall and winter menus.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 1

Number Of Ingredients 5

2 tablespoons minced fresh parsley
1 tablespoon olive oil
1 teaspoon freshly grated lemon zest
1 clove garlic, crushed
1 pinch salt and freshly ground black pepper to taste

Steps:

  • Stir parsley, olive oil, lemon zest, garlic, salt, and pepper together in a small bowl until well-combined.

Nutrition Facts : Calories 127.5 calories, Carbohydrate 1.8 g, Fat 13.6 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 1.9 g, Sodium 5.1 mg, Sugar 0.2 g

SNAP BEANS GREMOLATA



Snap Beans Gremolata image

Make and share this Snap Beans Gremolata recipe from Food.com.

Provided by lilkittykt

Categories     Vegetable

Time 28m

Yield 6 serving(s)

Number Of Ingredients 9

12 ounces fresh green beans (ends trimmed)
12 ounces fresh wax beans (ends trimmed)
1/2 cup finely chopped flat-leaf Italian parsley
1 tablespoon freshly grated lemon, rind of
1 tablespoon lemon juice
1 tablespoon olive oil
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper

Steps:

  • Bring large pot of water to a boil, add beans and cook 7 to 8 miutes until just tender, drain well.
  • Meanwhile put remaining ingredients in a serving bowl, and stir until well blended.
  • Add hot beans; toss to mix and coat.

Nutrition Facts : Calories 62.9, Fat 2.5, SaturatedFat 0.3, Sodium 208.9, Carbohydrate 9.8, Fiber 4.6, Sugar 1, Protein 2.6

Tips:

  • Choose tender snap beans for optimal flavor and texture. Fresh beans should snap easily when bent.
  • Trim the snap beans by removing the tough ends. You can use a sharp knife or a kitchen shears.
  • Cook the snap beans in a large pot of boiling water for 3-5 minutes, or until they are tender-crisp. Drain the beans and immediately transfer them to a bowl of ice water to stop the cooking process.
  • Make the gremolata by combining chopped parsley, lemon zest, and garlic in a small bowl. You can also add other herbs, such as basil or thyme, to taste.
  • Toss the snap beans with the gremolata and olive oil. Season with salt and pepper to taste.
  • Serve the snap beans warm or at room temperature.

Conclusion:

Snap beans with gremolata is a simple but flavorful side dish that can be enjoyed as part of a healthy meal. The bright flavors of the lemon zest and parsley complement the crisp texture of the snap beans, while the garlic adds a savory note. This dish is also a good source of vitamins and minerals, including vitamin C, fiber, and potassium. Overall, snap beans with gremolata is a delicious and healthy side dish that is easy to make. It is a great way to enjoy fresh snap beans and is sure to be a hit with your family and friends.

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