GREEN BEANS GREMOLATA
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 PINE NUTS
Provided by Food Network Kitchen
Categories side-dish
Time 27m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Saute 1 sliced red onion in a skillet with olive oil, 5 minutes. Add 1 tablespoon olive oil and 1 pound green beans; cook 5 minutes. Add 1/4 cup water and salt and pepper to taste; cook until the beans are tender, 7 minutes. Stir in 3 tablespoons toasted pine nuts; season with salt and pepper.
GREEN BEANS WITH LEMON AND PINE NUTS
Crisp-tender green beans are tossed with shallot, toasted pine nuts and a simple dressing of lemon and olive oil.
Provided by Food Network
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, 4 to 5 minutes, add the shallot in the last 30 seconds of cooking time. Drain well and transfer to a large bowl.
- Add the olive oil, lemon juice, zest and pine nuts and toss well. Season with salt and pepper.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
GREEN BEANS WITH LEMON AND PINE NUTS
Categories Bean Nut Vegetable Side Thanksgiving Vegetarian Quick & Easy Low/No Sugar Lemon Pine Nut Vegan Gourmet Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Cook beans in a 4-quart saucepan of boiling salted water until just tender, about 5 minutes, then drain well in a colander. Transfer to a bowl and toss with nuts, parsley, zest, oil, and salt and pepper to taste.
LEMON PINE NUT GREEN BEANS
Absolutely delicious! These were a crowd pleaser to even the picky eaters. Extremely simple and so yummy!! This is the actual recipie I got off Food Network's website. I like to add a little more lemon and pine nuts for the additional flavor.
Provided by pinkpeacock524
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Blanch green beans in salted boiling water. Drain and pat dry.
- In a large skillet melt butter over medium to medium high heat.
- Cook shallots approximately 1 minute. (Stir often to prevent burning).
- Add pine nuts to toast for an additional minute.
- Add green beans and toss (just enough to warm and coat.).
- Add lemon juice, salt, and pepper. I like to add some fresh lemon peel as well. Gives it a great additional taste.
- Toss well to combine all ingredients.
- ENJOY!
Nutrition Facts : Calories 53.4, Fat 4.4, SaturatedFat 1.9, Cholesterol 7.6, Sodium 28, Carbohydrate 3.4, Fiber 1.1, Sugar 1.3, Protein 1.1
ROASTED GREEN BEANS WITH LEMON, PINE NUTS & PARMIGIANO
Make and share this Roasted Green Beans With Lemon, Pine Nuts & Parmigiano recipe from Food.com.
Provided by Dona England
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Position oven racks in the top and bottom third of the oven.
- Heat oven to 450°F.
- Put the beans in a large bowl.
- Peel the garlic, quarter each clove lengthwise and add them to the green beans.
- Toss the beans and garlic with 1/4 cup of the olive oil, 1 Tbs lemon zest, 1 tsp salt, and 1/2 tsp pepper.
- Spread the beans on a rimmed baking sheet and roast in the top third of the oven for 10 minutes. Stir the beans and garlic with a spatula for more even cooking and coloring.
- Continue roasting until the beans and garlic pieces are lightly browned and tender throughout, another 10 - 15 minutes.
- Meanwhile, spread the pine nuts on a rimmed baking sheet and toast in the bottom third of the oven until just golden, about 5 minutes.
- Transfer the beans to a small serving platter or shallow bowl and dress with the lemon juice and the remaining 2 T. olive oil.
- Toss gently to coat and season to taste with salt and pepper.
- Sprinkle on the toasted pine nuts, remaining 1/2 Tbs lemon zest, the parmesan cheese and the parsley.
- Serve hot or at room temperature.
Nutrition Facts : Calories 223.8, Fat 20.1, SaturatedFat 3, Cholesterol 3.7, Sodium 70.6, Carbohydrate 9.4, Fiber 2.9, Sugar 3.4, Protein 4.6
STIR-FRIED SPROUTS WITH GREEN BEANS, LEMON & PINE NUTS
This fresh idea for your Christmas sprouts is a good source of both vitamin C and folic acid
Provided by Good Food team
Categories Buffet, Side dish
Time 15m
Number Of Ingredients 5
Steps:
- Cook the sprouts and beans in a pan of boiling salted water for 3 mins, then drain well. Heat the oil in a large wok or frying pan. When hot, add the lemon zest and pine nuts. Cook for a couple of seconds, then add the vegetables and stir-fry for 3-4 mins until the sprouts colour a little. Add a squeeze of lemon juice and salt and pepper to taste.
Nutrition Facts : Calories 140 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.04 milligram of sodium
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GREEN BEANS WITH PINE NUTS - JULIA'S ALBUM
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- Bring a large pot of water to boil, add green beans and 1/4 teaspoon salt. Cook on medium heat for 5 minutes. Drain the beans.
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- Set an oven rack in the middle position and preheat the oven to 450°F. Line a rimmed baking sheet with heavy-duty aluminum foil.
- In a small dry skillet over medium heat, toast the pine nuts until golden. Watch carefully and stir frequently as they can burn quickly! Immediately transfer to small bowl (don't leave them in hot pan as they will continue to cook). Set aside.
- Put the green beans in a large bowl. Add the sliced garlic, olive oil, 1 tablespoon of the lemon zest, kosher salt, pepper and sugar and toss well. Transfer the mixture to prepared baking sheet (don’t leave any flavor behind: use a rubber spatula to scrape all of the oil and seasoning out of the bowl and onto the beans).
- Roast the beans and garlic for 15 minutes. Stir with a spatula to promote even cooking, then continue roasting until the beans are tender throughout, about 10 minutes more. The beans should be fully cooked, with some lightly browned but not shriveled.
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