Green beans are such a classic spring and summer staple, but you can try this recipe with whatever spring greens you have on hand - we love snap peas, broccolini, and asparagus prepared this way too! Feel free to get creative or use what's available and looking really fresh and tasty to you.
INGREDIENTS:
1 lb. green beans, trimmed
1/2 cup almonds, roughly chopped (can also use pine nuts, pistachios, hazelnuts or whatever nut you love)
2 ½ Tbsp Stonehouse Olio Santo, House Blend, or Rosemary EVOO
Salt and pepper
Blanch green beans in boiling water for 2-3 minutes until tender but crisp. Drain. Immediately put them in a bowl of ice water. Keep in water until ready to serve.
Toast nuts in a dry pan over medium-low heat and cook 5 - 10 minutes, stirring often, until lightly browned. Make gremolata by tossing garlic, almonds, preserved lemon, and parsley together in a small bowl and set aside.
When ready to serve, heat olive oil in a large sauté pan over medium heat. Drain beans and pat dry. Add beans to skillet and sauté, turning frequently, 2 minutes, until coated with olive oil and heated through. Remove from heat, add gremolata and toss well. Sprinkle with 1/2 tsp. of kosher salt, taste, and add more if necessary. Add pepper to taste and serve hot.
VARIATIONS:
LEMONY GREEN BEANS WITH GREMOLATA: Substitute the regular olive oil with Lisbon Lemon Oil, and drizzle a touch more, off heat, to finish.
GREEN BEANS WITH BASIL OIL: Omit preserved lemon, and substitute basil for parsley. (If you can't find fresh basil, use parsley). Drizzle with Basil Oil. Sprinkle with freshly grated Parmesan.
