Green Bean Gremolata

January is officially the longest month of the year. Even this year, when we have received more rain then snow, the sky is gloomy and it is dark when I wake and dark when I drive home. The festive air has vanished and we are left with the knowledge that winter has really only begun. Add to it the post-holiday motivation to exercise, eat healthy and generally be a better person; I am done! Where are you spring?

Sadly, I have to settle in and endure like everyone else.

For those of you who are also suffering from the winter blues- here is a bright, zingy, and actually healthy dish to perk up your dinner and potentially your mood. It is a lovely accompaniment to any meat or fish.

I enjoyed this version of green beans so much that I am actually considering replacing the tried and true Green Bean Casserole (which we affectionately refer to as “Green Bean Gunk” in my family) in my usual Thanksgiving spread. The best part is that the beans and gremolata can be completely prepared in advance and just heated up at the last minute. The whole process takes only 20 minutes from beginning to end.

Don’t have pine nuts? You can easily replace them with slivered almonds. But whatever nut you are using, make sure to toast them.

Green Bean Gremolata

Barefoot Contessa

Serves 4-6 as a side

1 pound French green beans, trimmed
2 tsp minced garlic (about 2 small cloves)
1 Tbsp grated lemon zest (2 lemons)
3 Tbsp minced fresh flat-leaf parsley
3 Tbsp freshly grated Parmesan cheese
2 Tbsp toasted pine nuts
2 1/2 Tbsp good olive oil
kosher salt and freshly ground black pepper

Bring a large pot of salted water to a boil. Add the green beans and blanch them for 2-3 minutes, until tender but still crisp. Drain the beans and immediately run them under cold water to stop the cooking.

Combine the garlic, lemon zest, parsley, Parmesan, and pine nuts in a small bowl and set aside.

When you are 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 salt and pepper and serve hot.