For a restaurant-caliber presentation, leave the green beans whole, and toss with toasted almonds, garlic, lemon rind, and fresh parsley. The garnish (without the nuts) is called gremolata and typically accompanies the veal dish osso buco but it also can add great flavor to steamed vegetables.
1 pound green beans, trimmed
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon sliced almonds, toasted
1/4 teaspoon grated lemon rind
1 1/2 teaspoons fresh lemon juice
1 teaspoon olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
How to Make It
Steam beans, covered, 7 minutes or until crisp-tender. Drain and return to pan. Add parsley and remaining ingredients; toss gently to combine. Serve immediately.
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