Typically used on grilled meats, gremolata lends a vibrant, clean flavor to the un exciting green beans. Caramelized shallots sweeten the pot.
Heat a large pot of water over medium-high heat to a simmer. Place the green beans in a steamer and steam over the simmering water until tender, about 5 minutes. Run the steamed green beans under cold running water for 30 seconds to stop the cooking process and set aside.
Heat the oil in a large nonstick skillet over medium heat. Add the shallots and cook until golden and tender, stirring often and adding a little water to prevent sticking if necessary, about 5 minutes.
Meanwhile, to make the gremolata, combine the parsley, lemon zest, and garlic in a small bowl. Add the green beans to the skillet and toss over medium heat until heated through. Season with the salt and pepper and toss. Place the green beans in a serving bowl or platter and sprinkle with the gremolata.