Green Beans With Orange And Rosemary Gremolata

Recipe Ingredients

2 lbs	908g / 32oz	Slender green beans - trimmed
3 lbs	1362g / 48oz	Garlic cloves - minced (large)
2 tablespoons	30ml	Minced fresh Italian parsley
1 tablespoon	15ml	Finely-chopped fresh rosemary
1 tablespoon	15ml	Grated orange peel
1 teaspoon	5ml	Grated lemon peel
6 tablespoons	90ml	Butter - (3/4 stick)
1/2 cup	118ml	Low-salt chicken broth
2 tablespoons	30ml	Frozen orange juice concentrate - thawed
1 tablespoon	15ml	Fresh lemon juice
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water to cool quickly. Drain again. (Can be made 1 day ahead. Wrap in several layers of paper towels, then place in plastic bag. Chill.)

Mix garlic, parsley, rosemary, orange peel, and lemon peel in small bowl. Transfer 1 tablespoon gremolata to another small bowl; reserve for garnish.

Melt butter in heavy large skillet over medium-high heat. Add remaining gremolata and stir 30 seconds. Add broth, orange juice concentrate, and lemon juice and bring to simmer. Add green beans. Cook until beans are heated through and liquid is reduced enough to coat beans thickly, tossing frequently, about 5 minutes. Season to taste with salt and pepper. Transfer beans to bowl. Sprinkle with reserved gremolata.

This recipe yields 8 to 10 servings.

Source:
Bon Appetit, November 2002

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