So I haven't done much blogging over the past week because I finally graduated and on Monday I started my first big girl job as an Architectural Engineer! I flew out of Philly two days after graduating, to head to the midwest for a couple of weeks at headquarters before heading back to the NYC office.
While I love traveling and seeing new places, I've really been missing cooking at home. Before I left, I made a really yummy meal for my family with grilled chicken & peach salsa accompanied by green beans gremolata. I love adding something indulgent to boring vegetables, like a decadent hollandaise to asparagus or gremolata to what would otherwise be boring green beans. They were super simple to make and so good, with crunchy panko, garlic, butter, parsley, and a hint of lemon zest.
Green Beans Gremolata
1 lb green beans
2 tbsp butter
1 clove garlic, minced
1/2 lemon, zest only
1 tbsp flat leaf parsley, chopped
1/2 cup panko bread crumbs
1/2 tbsp olive oil
Place a large pot filled 3/4 with water over high heat, and bring it to a boil. Next to the stove, place a large bowl filled with iced water (you're going to blanch the beans in it). Once the water is boiling, bring it down to medium heat and add 1 tbsp of kosher salt as well as the green beans. Allow them to cook for 3 minutes and then using a slotted spoon transfer them into the iced water (this makes the cooking process stop). Once they've sat in the iced water for a minute, transfer them to a paper towel and set them aside.
To make the gremolata- in a small bowl melt the butter then add the minced garlic, lemon zest, chopped parsley, the panko, as well as a bit of salt and pepper. Mix them together with a fork until they're perfectly combined.
Next, place a large saute pan over medium heat and add the olive oil. Once the oil is hot, add the dried green beans to the pan and saute them for a couple of minutes so they'll warm through and gain a little bit of color.
Finally, transfer the sauteed green beans to a serving platter and pour the delicious gremolata over the top. Enjoy!