- 1 1/2 pound green snap beans, trimmed
- 2 teaspoons olive oil
- 1 cup shallots, sliced thinly
- 2 tablespoons parsley, chopped
- 2 1/2 teaspoons lemon zest
- 1/2 teaspoon garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
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.