Pan-Steamed Green Bean Gremolada
Gremolada, a trio of lemon, garlic and parsley, sparks up most green vegetables, particularly green beans. If you like, toss these with 2 tbsp (25 mL) grated Parmigiano-Reggiano cheese at the end.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 76 |
| pro | 3 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 11 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 293 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 14% |
| vit A | 10% |
| vit C | 30% |
| folate | 20% |
-
1 tbsp (15 mL) extra-virgin olive oil
5 cups (1.25 L) green beans, trimmed (about 1 lb/500 g)
2 cloves garlic, minced
1/2 tsp (2 mL) each salt and pepper
1/4 cup (50 mL) minced fresh parsley
1 tbsp (15 mL) grated lemon rind
Preparation:
In large deep skillet or wok, heat oil over medium-high heat; add green beans, garlic, salt and pepper, tossing to coat.
Add 1/4 cup (50 mL) water; bring to boil. Cover and reduce heat to medium; steam until beans are tender-crisp and water is evaporated, about 8 minutes. Toss with parsley and lemon rind.
Additional Information
Source
Canadian Living Magazine: September 2004
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