Williams Sonoma green beans with hazelnut gremolata

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Williams Sonoma green beans with hazelnut gremolata

Thanksgiving Side

Williams Sonoma green beans with hazelnut gremolata

Gluten-Free Friendly, Dairy-Free, Soy-Free, Lean & Clean, Vegan, <600 Calories

2 Servings, 140 Calories/Serving

20–30 Minutes

This easy holiday side takes a lot less effort than its impressive name might suggest. It needs only 20 to 30 minutes from start to finish—yet just might upstage your Thanksgiving bird. Five percent of all proceeds from our Thanksgiving sides will be donated to ChefsGiving, benefiting fire relief efforts in Northern California.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup roasted hazelnuts
  • 2 or 3 cloves peeled fresh garlic
  • 1 wedge preserved lemon
  • 6 or 7 sprigs fresh flat-leaf parsley
  • 2 tablespoons champagne vinegar
  • 1 or 2 shallots
  • 2 pounds green beans
  • 2 tablespoons red wine vinegar
Chef's Tip
It’s common to trim both ends from green beans but not necessary. Chef Justine saves time (and food waste) by trimming only the tough ends where the beans are snapped off from the stalk. The tapered tips are tender enough to eat.

Nutrition per serving

Calories 140, Total Fat 12g (15% DV), Sat. Fat 1.5g (8% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 45mg (2% DV), Total Carb. 8g (3% DV), Fiber 3g (11% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 3g
Contains: Tree Nuts

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Make the hazelnut gremolata

  • Coarsely chop the hazelnuts.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Remove any pulp from the preserved lemon; finely chop the peel.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
In a small bowl, stir together the hazelnuts, garlic, preserved lemon, parsley, champagne vinegar, 3 tablespoons oil, and up to 1 teaspoon sugar, if desired. Season to taste with salt and pepper. Let stand while you prepare the green beans.

2

Prep and cook the green beans

  • Peel the shallots and cut them crosswise into ¼-inch-thick slices. Separate the slices into rings.
  • Trim the stem ends from the green beans.
In a large frying pan over medium heat, warm 2 to 3 tablespoons oil until hot but not smoking. Add the shallots, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the red wine vinegar and cook until starting to thicken, about 1 minute. Add the green beans and cook, stirring often, until crisp-tender, 8 to 10 minutes. Season to taste with salt and pepper.

Serve

Transfer the green beans to a serving bowl and top with the hazelnut gremolata. Set the green beans on the table and invite guests to help themselves, or transfer the beans to individual plates and serve.

Image Credit: Colin Price for Sunbasket.
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