A side dish and dessert idea for your Easter gathering. The green beans are fancied up a little and rhubarb seems like a perfect spring treat.
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Green Beans with Gremolata Breadcrumbs
Green Beans with Gremolata Breadcrumbs
Cathy Kirkham
Side dish
Green beans are a traditional vegetable to serve at your Easter table. This recipe really makes them into a delicious treat with the garlicky, lemony crumb topping.
Ingredients
- 2 lb green beans, trimmed
- 1/4 c fresh breadcrumbs
- 2 tbsp olive oil
- 1 garlic clove, minced
- zest of 1 lemon
- 2 tbsp italian parsley
- 1/2 tsp salt
- 1/4 tsp pepper
Directions
Heat the olive oil in a skillet, add the breadcrumbs and garlic. Cook until lightly browned and toasted. Add the lemon zest, salt, and parsley. Stir to combine. Set aside.
Cook the green beans to your desired crunchiness. When done, toss with 2 tbsp of butter and a squeeze of lemon juice.
Place beans on a serving platter and top with the crumb mixture.
