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Haricot vert Gremolata 

10/15/2014

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I buy these amazing french green beans at my local etnic food store. I just love them.  As we eat them quite often I need different ways to prepare them. I found this recipe at Barefoot Contessa and it is delicious. Goes well with both fish and meat. 
Haricot vert Gremolata 
4 servings, as a side
1 pound fresh green beans (Haricot vert), trimmed
2 garlic cloves, minced
1 tbsp lemon zest, grated 
3 tbsp fresh flat-leaf parsley, minced 
3 tbsp freshly grated Parmesan cheese 
2 tbsp toasted pine nuts 
2 tbsp good olive oil 
Seasalt and freshly ground black pepper 
Bring a large pot cook of water to a boil. Add the green beans and cook on medium heat for 3-4 minutes, until tender  but still crisp. Drain and immediately put them into a bowl of ice water to stop the cooking. 
Drain again, pat dry with paper towel.
Gremolata
Toast the pine nuts in a dry frying pan for a couple of minutes.  Mince the garlic and parsley in a pestle and mortel. Toss garlic, lemon zest, parsley, parmesan, and pine nuts in a small bowl and set aside. 
Heat the olive oil in a large sauté pan over medium-high heat. Add the beans to the pan and fry for about 2 minutes, until coated with olive oil and heated through. take the pan off the heat and stir in the gremolata.
Sprinkle with seasalt and black pepper. Serve hot. 
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