Ina Garten knows a thing about cooking comfort recipes for fall, and she definitely is one of our go-to resources when we’re trying to decide which Thanksgiving side dishes to make for our holiday feast this year. So when she posts about a go-to recipe that’s on her Thanksgiving table every year, we list. What’s going on our menu, thanks to Ina? Green beans gremolata.
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On Thanksgiving, I always make some side dishes in the oven and some on the stovetop so I can get everything on the table at the same time. One side I make every year is my Green Beans Gremolata. I blanch the string beans, sauté them in olive oil and then sprinkle them with the “gremolata” – a mixture of garlic, lemon zest, parsley, pine nuts,and Parmesan. Let’s just say, this isn’t your grandmother’s green bean casserole! (The recipe is available on barefootcontessa.com through the link in my profile.)
We’ve never exactly warmed to the traditional green bean casserole, with its gloppy cream of mushroom sauce and canned fried onion topping. But the rich, heavy Thanksgiving meal does kind of beg for some green vegetables on the table. Garten’s green beans gremolata recipe fits the bill perfectly. It’s a dish that’s elegant enough to be worthy of your celebration, but also light enough to act as a counter to that rich gravy and buttery stuffing on your plate.
The recipe is simple and comes together in just a few minutes — it can be one of the last things you make on Thanksgiving, while the turkey rests. You blanch the green beans and shock them in cold water, then saute them with olive oil. Then, they’re topped with a sprinkle of gremolata — a bright, fresh blend of parsley, lemon zest, garlic, Parmesan, and pine nuts.
The result is perfectly cooked beans topped with a fragrant, light, but also slightly rich (thanks to the Parm and pine nuts) mixture that will help freshen up your palate when eaten alongside all of those other decadent dishes.
Ina Garten does it again! Now if only we could convince her to invite us to her Thanksgiving…