Green Beans With Orange And Rosemary Gremolata Food

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ROSEMARY GREEN BEANS



Rosemary Green Beans image

"Before my physician husband retired, he was rarely home for dinner, but now I do lots of cooking for the two of us," says Lucy Banks from Jackson, Mississippi. "Rosemary gives this dish its distinctive flavor."

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 7

1 small onion, halved and thinly sliced
2 tablespoons butter, divided
2 tablespoons water
1/2 teaspoon minced fresh rosemary
1/4 teaspoon salt
Dash coarsely ground pepper
2 cups frozen green beans

Steps:

  • In a saucepan, saute onion in 1 tablespoon butter until tender. stir in the water, rosemary, salt and pepper. bring to a boil. Add beans and return to a boil. Reduce heat; cover and simmer for 6-10 minutes or until the beans are tender. Drain; top with the remaining butter.

Nutrition Facts : Calories 152 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 556mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 4g fiber), Protein 2g protein.

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.

GREEN BEANS WITH ORANGE OLIVE OIL



Green Beans With Orange Olive Oil image

This is a side dish of fresh green beans tossed with orange-infused olive oil. It's my favorite way to make green beans. I normally serve it with Italian food, it's tasty and refreshing!

Provided by SHACKL

Categories     Side Dish     Vegetables     Green Beans

Time 20m

Yield 4

Number Of Ingredients 5

¾ pound fresh green beans, trimmed and halved
4 ½ teaspoons extra-virgin olive oil
1 tablespoon orange zest strips
kosher salt to taste
1 teaspoon grated orange zest

Steps:

  • Place green beans in a steamer basket over 1 inch of boiling water and cover. Cook until the beans are tender but still firm, 2 to 4 minutes. Drain, and keep warm.
  • Meanwhile, stir together olive oil and 1 tablespoon orange zest strips in a large skillet over medium-low heat. Cook and stir until the olive oil has been infused with the flavor of the orange zest, about 2 minutes. Discard zest strips.
  • Toss drained green beans with flavored olive oil and kosher salt over medium heat until the beans are hot and coated with oil. Place onto a serving dish and sprinkle with remaining 1 teaspoon grated orange zest to garnish.

Nutrition Facts : Calories 75.6 calories, Carbohydrate 6.6 g, Fat 5.4 g, Fiber 3.1 g, Protein 1.6 g, SaturatedFat 0.8 g, Sodium 105.2 mg, Sugar 1.2 g

GREEN BEANS WITH GARLIC AND ROSEMARY



Green Beans with Garlic and Rosemary image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

2 cups stale crusty bread cubes
6 tablespoons extra-virgin olive oil
2 teaspoons finely chopped fresh rosemary
Pinch of red pepper flakes
Kosher salt
2 pounds green beans, trimmed and halved
4 cloves garlic, thinly sliced
Zest of 1 lemon
Freshly ground pepper

Steps:

  • Pulse the bread in a food processor until coarsely chopped. Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the bread, 1 teaspoon rosemary, the red pepper flakes and a pinch of salt. Cook, stirring occasionally, until the bread is golden brown, about 10 minutes; transfer to a bowl.
  • Meanwhile, bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 6 minutes. Drain, rinse under cold water and blot dry with paper towels. (You can refrigerate the green beans, covered, for up to 4 hours; keep the bread mixture at room temperature.)
  • Heat the remaining 1/4 cup olive oil and the garlic in a large nonstick skillet over medium-high heat. Cook until the garlic is lightly golden, about 3 minutes, adding the remaining 1 teaspoon rosemary during the last 30 seconds. Add the green beans and lemon zest; cook, stirring, until coated. Season with salt and pepper and stir in the bread mixture.

GREEN BEANS GREMOLATA



Green Beans Gremolata image

From Ina Garten. I modified the directions: Toast the pine nuts first and and then use the same pan to blanch and saute the garlic and green beans. Drain and dry the green beans before heating the oil to saute. Saute the garlic in the oil before adding the beans, instead of adding the garlic at the end with the rest of the gremolata mixture. Original recipe: http://www.foodnetwork.com/recipes/ina-garten/green-beans-gremolata-recipe/index.html

Provided by pkothari

Categories     Low Protein

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb French style green bean, trimmed (haricots verts)
2 tablespoons pine nuts
2 teaspoons garlic, minced (2 cloves)
1 tablespoon grated lemon zest (from 2 lemons)
3 tablespoons flat leaf parsley, minced
3 tablespoons freshly grated parmesan cheese
2 1/2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Place pine nuts in a dry sauté pan over low heat and cook 5 to 10 minutes, stirring often, until lightly browned. Set aside.
  • Bring a large pot of water to a boil. Add green beans and blanch 2 to 3 minutes, until tender but still crisp.
  • Drain beans in a colander and immediately put them in a bowl of ice water to stop the cooking and preserve their bright green color.
  • To make gremolata, toss lemon zest, parsley, parmesan, and pine nuts together in a small bowl and set aside.
  • Drain beans and pat dry.
  • When ready to serve, heat olive oil in a large sauté pan over medium-high heat.
  • Add garlic and saute for 1 minute.
  • Add beans to skillet and sauté, turning frequently, 2 minutes, until coated with olive oil and heated through.
  • Remove beans from hot pan and transfer to a serving platter or bowl (adding the gremolata mixture directly to the hot pan will melt the parmesan and make it gooey, even if the pan is off the heat).
  • Add the gremolata to the beans, and toss well.
  • Sprinkle with salt and pepper to taste and serve hot.

Nutrition Facts : Calories 152.8, Fat 12.6, SaturatedFat 2.1, Cholesterol 3.3, Sodium 773.6, Carbohydrate 8.3, Fiber 3.9, Sugar 1.7, Protein 3.9

GREEN BEANS WITH LEMON, GARLIC & PARMIGIANO GREMOLATA



Green Beans With Lemon, Garlic & Parmigiano Gremolata image

With the Milanese sauce, these beans shine at room temperature and could be done a day in advance. They will hold at room temperature about 2 hours; after that, chill them. This recipe is from "The Splendid Table's How to Eat Supper", by Lynne Rosetto Kasper & Sally Swift. Cook to Cook: You'll need 2 large, shallow pans for the beans. Ideally they should be straight-sided sauté pans, but big slope-sided skillets work, too. Improvise lids with cookie sheets or foil. Serves 10 to 14 as part of a large meal.

Provided by blucoat

Categories     Lemon

Time 25m

Yield 14 serving(s)

Number Of Ingredients 10

good tasting extra virgin olive oil
3 lbs green beans, stem ends trimmed
salt and fresh-ground black pepper
1 cup water
5 large garlic cloves, crushed
1/3 cup water
2 shredded large lemons, zest of (organic preferred, after all, you are eating the entire rind)
1 cup Italian parsley, leaves tightly packed
salt and fresh ground black pepper
1 1/2 cups coarsely-grated parmigiano-reggiano cheese

Steps:

  • 1. Lightly film the bottom of 2 straight-sided 12-inch sauté pans with oil. Heat them over medium-high heat. Add the beans and generous sprinklings of salt and pepper, and sauté for 2 minutes, or until the beans begin to brown. Add 1/2 cup of water to each pan and immediately cover it. Turn the heat to medium-low. Cook the beans for 15 to 20 minutes, checking them often for burning and adding a little water if necessary. You want the beans very tender.
  • As the beans cook, make the gremolata. Put the garlic and 1/3 cup water in a coffee mug and microwave 1 minute, or simmer in a small saucepan to 1 to 2 minutes (this mellows the garlic just a little). Then, in a food processor, mince together the garlic (with its liquid), lemon zest, and parsley. Salt and pepper the mixture to taste.
  • When the beans are tender, uncover them, cook off any liquid in the pan, and turn them into a serving bowl. Toss the beans with the gremolata and the grated cheese.

Nutrition Facts : Calories 69.3, Fat 2.5, SaturatedFat 1.5, Cholesterol 6.2, Sodium 154.3, Carbohydrate 8, Fiber 3.5, Sugar 1.4, Protein 5.2

GREEN BEANS WITH ORANGE AND ROSEMARY GREMOLATA RECIPE



Green Beans With Orange And Rosemary Gremolata Recipe image

Provided by á-174942

Number Of Ingredients 12

2 pounds slender green beans trimmed
3 large garlic cloves minced
2 tablespoons minced fresh Italian parsley
1 tablespoon finely-chopped fresh rosemary
1 tablespoon grated orange peel
1 teaspoon grated lemon peel
6 tablespoons butter - (3/4 stick)
1/2 cup low-salt chicken broth
2 tablespoons frozen orange juice concentrate thawed
1 tablespoon fresh lemon juice
Salt to taste
Freshly-ground black pepper to taste

Steps:

  • Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water to cool quickly. Drain again. (Can be made 1 day ahead. Wrap in several layers of paper towels, then place in plastic bag. Chill.) Mix garlic, parsley, rosemary, orange peel, and lemon peel in small bowl. Transfer 1 tablespoon gremolata to another small bowl; reserve for garnish. Melt butter in heavy large skillet over medium-high heat. Add remaining gremolata and stir 30 seconds. Add broth, orange juice concentrate, and lemon juice and bring to simmer. Add green beans. Cook until beans are heated through and liquid is reduced enough to coat beans thickly, tossing frequently, about 5 minutes. Season to taste with salt and pepper. Transfer beans to bowl. Sprinkle with reserved gremolata. This recipe yields 8 to 10 servings.

GREEN BEANS WITH ORANGE AND ROSEMARY GREMOLATA



Green Beans with Orange and Rosemary Gremolata image

Categories     Citrus     Herb     Side     Thanksgiving     Green Bean     Fall     Simmer     Boil     Bon Appétit

Yield Makes 8 to 10 servings

Number Of Ingredients 10

2 pounds slender green beans, trimmed
3 large garlic cloves, minced
2 tablespoons minced fresh Italian parsley
1 tablespoon finely chopped fresh rosemary
1 tablespoon grated orange peel
1 teaspoon grated lemon peel
6 tablespoons (3/4 stick) butter
1/2 cup low-salt chicken broth
2 tablespoons frozen orange juice concentrate, thawed
1 tablespoon fresh lemon juice

Steps:

  • Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water to cool quickly. Drain again. (Can be made 1 day ahead. Wrap in several layers of paper towels, then place in plastic bag. Chill.)
  • Mix garlic, parsley, rosemary, orange peel, and lemon peel in small bowl. Transfer 1 tablespoon gremolata to another small bowl; reserve for garnish.
  • Melt butter in heavy large skillet over medium-high heat. Add remaining gremolata and stir 30 seconds. Add broth, orange juice concentrate, and lemon juice and bring to simmer. Add green beans. Cook until beans are heated through and liquid is reduced enough to coat beans thickly, tossing frequently, about 5 minutes. Season to taste with salt and pepper. Transfer beans to bowl. Sprinkle with reserved gremolata.

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