Sunday Supper {Green Beans Gremolata}

We hosted some of Honey’s coworkers for dinner Friday night and made one of my favorite, most tried and true meals. Grilled pork tenderloin, twice baked potato casserole, green beans gremolata and apple cider salad to start. I realized that I have never shared the green beans here! I’ve made them many, many times and love that they can mostly be prepared early in the day. They only take about 5 minutes to finish off right before serving.

Green Beans Gremolata

  • 1 pound French green beans, trimmed
  • 2 teaspoons minced garlic (2 cloves)
  • 1 tablespoon grated lemon zest (2 lemons)
  • 3 tablespoons minced fresh flat-leaf parsley
  • 3 tablespoons freshly grated Parmesan cheese
  • 2 tablespoons toasted pine nuts
  • 2½ tablespoons good olive oil
  • Kosher salt and freshly ground black pepper

Bring a large pot of water to a boil. Add the green beans and blanch them for 2 to 3 minutes, until tender but still crisp. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color.

For the gremolata, toss the garlic, lemon zest, parsley, Parmesan, and pine nuts in a small bowl and set aside.

When ready to serve, heat the olive oil in a large sauté pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and sauté, turning frequently, for 2 minutes, until coated with olive oil and heated through. Off the heat, add the gremolata and toss well. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper and serve hot.

Daddy-O’s Pork Tenderloin Marinade

I waver back and forth between my dad’s pork on the big green egg and my Mother in Law’s in the oven. Both are wonderful! I prefer my dad’s when grilling and my mother in law’s when it is too hot, too cold or too rainy to grill.

  • 1/4 cup soy sauce
  • 1/4 cup bourbon
  • 2 T. minced garlic
  • 2 T. brown sugar

Mix the marinade and add with the pork to a gallon sized zip top bag. Let it marinate in the fridge for at least 6 hours, but more is better! Grill on the big green egg.

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I hope y’all have a great week ahead. I made the mistake of looking at the weather for next week AFTER I meal planned and shopped. We’ll be dining on chili while it’s 97 degrees out. LOL. I thought it MUST be time for fall when I made the plan and I am so ready for cooler weather comfort foods. Alas, Mother Nature does not agree.

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