Sauteed green beans with hazelnut gremolata
Enhance your meal with our flavorful sautéed green beans topped with a delightful hazelnut gremolata. Fresh parsley, zesty lemon, and aromatic garlic perfectly complement crunchy hazelnuts and tender green beans for a side dish that's both healthy and delicious.
- 20 Apr 2025
- Cook time 15 min
- Prep time 15 min
- 8 Servings
- 6 Ingredients
Sauteed green beans with hazelnut gremolata is a delightful side dish that combines the fresh, crisp flavor of green beans with the nutty richness of hazelnuts and the tangy brightness of lemon zest. This dish is not only delicious but also packed with nutrients. Whether you're hosting a fancy dinner party or just looking for a quick and healthy vegetable side, this recipe is sure to impress.
Ingredients:
Instructions:
- Roast the Hazelnuts: Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and roast them for about 10-12 minutes, or until fragrant and slightly browned. Keep an eye on them to avoid burning. Once roasted, remove from the oven and allow them to cool. Rub the hazelnuts with a clean kitchen towel to remove as much of the skins as possible.
- Chop the Hazelnuts: Once cooled, roughly chop the roasted hazelnuts and set them aside.
- Mince the Garlic and Parsley: Finely mince the garlic cloves and chop the parsley. Combine them in a medium bowl.
- Add Lemon Zest: Add the lemon zest to the garlic and parsley mixture, then mix in the chopped hazelnuts. Stir everything together to create the gremolata.
- Prepare the Green Beans: Wash and trim the green beans.
- Sauté the Green Beans: Heat the butter in a large skillet over medium heat. Once the butter is melted and starts to sizzle, add the green beans to the skillet.
- Cook Until Tender: Sauté the green beans for about 5-7 minutes, stirring occasionally, until they are tender but still crisp, and have a slight char on the outside.
- Mix with Gremolata: Once the green beans are cooked, remove the skillet from the heat. Add the hazelnut gremolata to the skillet, and toss to combine so that the green beans are evenly coated with the mixture.
- Serve Immediately: Transfer the sautéed green beans with hazelnut gremolata to a serving dish. Enjoy as a side dish to your favorite main course!
Tips:
- Toast the hazelnuts in a dry pan over medium heat for a few minutes until they are golden brown and fragrant. This will enhance their natural nutty flavor.
- Chop the parsley finely to ensure it distributes evenly throughout the dish, giving each bite a burst of freshness.
- Use fresh garlic for the gremolata to get the most potent flavor and aromatic kick.
- Blanch the green beans in boiling water for 2-3 minutes before sautéing. This will ensure they remain tender yet retain a slight crunch.
- Adjust the amount of lemon zest according to your taste preference, starting with the suggested amount and adding more if desired for extra zestiness.
- Make sure the butter is melted and hot before adding the green beans to the pan. This will help them sauté evenly and absorb the rich, buttery flavor.
Sautéed green beans with hazelnut gremolata is a quick and flavorful way to elevate your vegetable side dishes. The combination of hazelnuts, parsley, garlic, and lemon zest adds a delightful complexity to the crisp green beans, making this dish both nutritious and delicious. Follow the tips above for the best results and enjoy this sophisticated yet simple recipe that is sure to become a favorite in your kitchen.
| Nutrition Facts | |
|---|---|
| Serving Size | 33 grams |
| Energy | |
| Calories 110kcal | 6% |
| Protein | |
| Protein 2.58g | 2% |
| Carbohydrates | |
| Carbohydrates 3.60g | 1% |
| Fiber 1.84g | 5% |
| Sugar 1.01g | 1% |
| Fat | |
| Fat 11g | 13% |
| Saturated 1.53g | 5% |
| Cholesterol 4.41mg | - |
| Vitamins | |
| Vitamin A 33ug | 4% |
| Choline 9mg | 2% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.03mg | 2% |
| Vitamin B3 0.39mg | 2% |
| Vitamin B6 0.11mg | 6% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 7mg | 7% |
| Vitamin E 2.32mg | 15% |
| Vitamin K 60ug | 52% |
| Minerals | |
| Calcium, Ca 27mg | 2% |
| Copper, Cu 0.27mg | 30% |
| Iron, Fe 1.03mg | 9% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 50mg | 4% |
| Potassium, K 140mg | 4% |
| Selenium, Se 0.49ug | 1% |
| Sodium, Na 2.81mg | 0% |
| Zinc, Zn 0.44mg | 4% |
| Water | |
| Water 13g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |