Green Beans
Always the solid go-to side dish. Toss them with a gremolata sprinkled on top - an extra minute of effort elevates this side dish with a very extra punch of color and flavor.
Servings: 6
Calories: 45kcal
Equipment
- Large pot
- Ice bath large bowl filled with ice and water
Mise en place
Green Beans
- 1 lb green beans ends trimmed
- 1/4 c salt
Gremolata
- zest of one lemon
- 2 tbsp Italian parsley leaves only
- 1/4 c almonds whole, chopped or slivered, preferably unsalted
- 1 tbsp ghee or clarified butter
- 1/4 c chicken stock
Method
- Bring large pot of water to a low boil and add enough salt to heavily season the water. The water should be quite salty.
- Add green beans into the pot a few at a time, so the water doesn't stop boiling. Stir with a slotted spoon and blanch the green beans for 2 minutes.
- Carefully remove one bean and plunge it into the ice bath for 5-10 seconds and test for doneness. It should be just al dente, not soft.
- When the beans are just cooked to your liking, remove them with the slotted spoon and plunge them into the ice bath for a couple of minutes. This will stop the cooking process and set the vibrant green color. Once cooled, they will be ready to serve or use for other recipes.
- Chop and mix together the gremolata of lemon zest, parsley and almonds.
- To finish, add the ghee to a skillet over medium heat and toss, about a minute, then add the chicken stock and toss again and let warm through, about a minute more.
- Plate and top the green beans with the gremolata, a fresh crack of black pepper and some flaky sea salt. Drizzle all over with a small glug of olive oil (about a teaspoon or two).