Recipe courtesy of Amanda Haas

Green Beans with Almond Gremolata

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  • Level: Easy
  • Total: 40 min
  • Active: 25 min
  • Yield: 8 servings
Green beans get a zesty Italian treatment for this fresh side: they’re sauteed in caramelized shallots and vinegar (agrodolce), then topped them with citrusy, nutty gremolata, which Haas says is good enough to eat by itself.


Green Beans

Almond Gremolata


  1. Green beans: In a large sauté pan over medium heat, add 2 tablespoons olive oil. Add the shallots, season with salt and pepper, and cook, stirring occasionally, until tender and translucent, about 3 minutes. Add the red wine vinegar and cook until reduced by half; then add the remaining olive oil and the green beans. Season with salt and pepper. Use tongs to stir and coat the green beans in oil. Continue cooking over medium-low heat, stirring occasionally, until tender but with a slight crunch, 6–8 minutes. Meanwhile, assemble the Almond Gremolata.
  2. Almond Gremolata: Mince the garlic. Combine with almonds and preserved lemon. Finely chop the parsley and add to other ingredients; give a quick stir to combine. Add the Champagne vinegar, olive oil, and sugar; whisk until well combined. Season to taste with salt and pepper. Set aside. Makes about 2 cups. (Note: If making ahead of time, store in a lidded container in the refrigerator for up to 2 weeks. Bring to room temperature and stir to recombine before using.)
  3. Assembly: Transfer green beans to a serving platter and top with a few spoonfuls of Almond Gremolata. Serve warm or at room temperature.