Thanksgiving is such a tradition-laden holiday, you really don't want to mess with your family's expectations too much. But sometimes one does wish for just a bit of variation on the traditional tastes. Christine Hickman provided a lovely riff on green beans in her class "Everything But the Turkey." These green beans were yummy. Friends and family won't feel grumpy if you include these as part of your Thanksgiving Day feast.
Green Beans with Lemon, Garlic and Parmigiano Gremolata
GREEN BEANS WITH LEMON, GARLIC AND PARMIGIANO GREMOLATA
- Extra-virgin olive oil
- 3 pounds green beans, stem ends trimmed
- Salt and fresly-ground black pepper
- 1 cup water
- 5 large garlic cloves,crushed
- 1/3 cup water
- Shredded zest of 2 large lemons
- 1 tightly packed cup Italian parsley leaves
- Salt and freshly ground black pepper to taste
- 1 1/2 cups coarsely-grated Parmigiano-Reggiano cheese
Lightly film the bottom of 2 straight-sided 12-inch saute pans with oil. heat them over medim-high heat. Add the beans and generous sprinklings of salt and pepper, and saute for 2 minutes, or until the beans begin to brown. Add 1/2 cup of water to each pan and immediately cover it.
Turn the heat to medium-low. Cook the beans for 15 to 20 minutes, checking them often for burning and adding a little water if necessary. You want the beans very tender.
As the beans cook, make the gremolata. Put the garlic and 1/3 cup water in a small saucepan and simmer 1 to 2 minutes. Then, in a food processor, mince together the garlic (with its' liquid), lemon zest and parsley. Add salt and pepper to taste.
When the beans sre tender, uncover them, cook off any liquid in the pan and turn them into a serving bowl. Toss the beans with the gremolata and the grated cheese.
Serves 10 to 14 as part of a large meal
Serve at room temperature. They will hold at room temperature about 2 hours. After that, chill them.