I am always looking for ways to change up veggies to make them more fun and interesting. I think most people are as well! Honestly, I am a huge weirdo, and I love eating veggies super plain. I will sauté, boil, or roast, and be completely happy with my life. BUT my husband and son need something a bit more interesting. When I am trying to make food more interesting, of course it is all about adding in more flavor, but it is also about adding in great texture…enter garlicky, lemony, crunchy gremolata!
I love gremolata, because it is a very easy way to make almost any dish more interesting. I love adding it to sautéed green beans, but you can add it onto just about any vegetable. I also love tossing it with shrimp, or pouring it over grilled fish. It is simply browned breadcrumbs, that are tossed with garlic, lemon, parsley, red pepper flakes, and a little bit of parmesan cheese.
Tip for perfect Sautéed Green Beans with Lemony Gremolata
*Don’t overcook the green beans!! Sauté them in a pan with some butter and olive oil until they start to soften, but still have a great crunch to them.
*Don’t take your eyes off of the breadcrumbs when you are browning them on the stove! Stir consistently until they get golden brown, then pour them into a separate bowl.
*Add in the garlic, lemon zest, and red pepper flakes when the bread crumbs are warm. This allows the flavors to marry together to create a better flavor.
*Allow the mixture to cool before adding in the parmesan cheese and parsley…otherwise the cheese will melt and the herbs will wilt.
- 1 cup panko breadcrumbs
- 1 garlic clove; minced
- 2 teaspoons lemon zest; or about the zest of two lemons
- ½ teaspoon red pepper flakes; optional
- ½ cup chopped fresh parsley
- 2 tablespoons freshly grated parmesan cheese
- fresh lemon juice for finishing
- 1 pound green beans; I like using haricot vert beans, they are the thinner green beans
- Drizzle about a tablespoon or so of olive oil in a pan over medium heat
- Place the breadcrumbs in the pan and continue to stir until they start to become golden
- Add in the garlic and stir until fragrant, being careful not to brown the garlic, only about 15-30 seconds
- Remove from heat, and pour into a separate bowl
- Stir in the lemon zest and red pepper flakes
- Allow to cool
- Add in the parsley and cheese and toss together
- In a large pan over medium/high heat, drizzle in about a tablespoon of olive oil and a tablespoon of butter
- Toss the beans into the pan and cook until starting to brown and soften, but still have a good bite to them
- Place beans on a serving platter; and top with the gremolata, then squeeze the juice of one of the lemons over the beans and gremolata, add as much lemon juice as you like!