Green Beans with Orange Gremolada
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Everyday green beans become absolutely glamorous when perked up with gremolada, a garnish of herb, citrus and garlic.
Servings: 8 to 10
Ingredients:
Green Beans with Orange Gremolada
Photography by Edward Pond
| Nutritional Info | |
| Per each of 10 servings: about | - |
| cal | 70 |
| pro | 2 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 8 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 336 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 4% |
| vit A | 6% |
| vit C | 23% |
| folate | 13% |
Suggested Recipes
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2 lb (1 kg) green beans, trimmed
3 tbsp (50 mL) extra-virgin olive oil
1/2 cup (125 mL) vegetable stock
2 tbsp (25 mL) frozen concentrated orange juice
1 tbsp (15 mL) sherry vinegar or wine vinegar
1/2 tsp (2 mL) each salt and pepper
Gremolada:
2 cloves garlic, minced
2 tbsp (25 mL) chopped fresh parsley
4 tsp (20 mL) grated orange rind
2 tsp (10 mL) chopped fresh rosemary
Preparation:
In large pot of boiling salted water, cook beans until tender-crisp, about 4 minutes; drain. (Make-ahead: Chill in ice water; drain and pat dry. Wrap in paper towels; refrigerate in airtight container for up to 24 hours.)
Gremolada: Meanwhile, in small bowl, mix garlic, parsley, orange rind and rosemary. In large skillet, heat oil over medium heat; fry all but 1 tbsp (15 mL) of the gremolada for 30 seconds.
Add stock, orange juice, vinegar, salt and pepper; bring to boil. Add beans; cook over medium-high heat, tossing to coat, until liquid is reduced to glaze, about 5 minutes. Serve sprinkled with remaining gremolada.
Gremolada: Meanwhile, in small bowl, mix garlic, parsley, orange rind and rosemary. In large skillet, heat oil over medium heat; fry all but 1 tbsp (15 mL) of the gremolada for 30 seconds.
Add stock, orange juice, vinegar, salt and pepper; bring to boil. Add beans; cook over medium-high heat, tossing to coat, until liquid is reduced to glaze, about 5 minutes. Serve sprinkled with remaining gremolada.
Tags:
Side Dish; Vegetables; Fruits; Boil/Simmer; Fry; Vegetarian;
Source
Canadian Living Magazine: December 2007
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