Romano Beans Gremolata
Serve these delicious beans warm, at room temperature or refrigerator-cold—they’re stellar any which way. Make it easy, prep ahead; cook the day before and rewarm at the last minute.
If you like, sprinkle with toasted pine nuts, chopped almonds or hazelnuts adding crunchy protein.
Prep Time5 minutes mins
Cook Time12 minutes mins
Total Time17 minutes mins
- 2 handfuls Romano beans , about 8 ounces
- 1 tablespoon extra virgin olive oil
- 1 garlic clove , finely chopped
- 1 teaspoon lemon zest (see note)
- 2 tablespoons summer savory , finely chopped
- Pinch Real Salt
Snap the stem ends off the beans. In a pot, bring about 2 inches of water to a boil, barely enough to cover the beans. Add the beans and cook until the beans are tender, 5 to 10 minutes. (see note)
While the beans cook, prepare a bowl of ice-cold water. As soon as the beans are crisp tender, transfer them to the ice water to stop the cooking. Drain and set aside.
In a skillet, over very low flame, warm the olive oil and garlic until the garlic is soft, about 5 minutes, but do not let the garlic get brown.
Toss the beans into the garlic and oil. Cook about 2 minutes, to reheat and coat the beans with oil. Season with salt. Transfer to a serving plate. Pour any extra garlic oil over the beans. Sprinkle with the lemon zest and chopped savory. Serve warm or cold.
- Romanos need more cooking time than regular green beans. If you use the round green beans, just cook them for a shorter amount of time, until they are tender yet still crisp.
- Use organic lemon if possible—you are using the outside rind where pesticide residue remains. If you don’t have organic, wash the lemon thoroughly.