I’m No String Bean(s)

Good for Baby, Good for Mama

I’m No String Bean(s)


4 servings


# = pound
T = tablespoon


  • 1 small handful fresh flat-leaf parsley

  • 1 orange

  • 1 # green beans

  • 1 clove garlic

  • 2 T extra-virgin olive oil

  • flake salt, for garnish


  1. Bring a large pot of salted water to a boil.

  2. Thoroughly wash a small handful of fresh flat-leaf parsley, 1 orange (including the rind), and 1 pound of green beans under cool, running, drinkable water.

  3. Chop 3 tablespoons-worth of parsley. In a small bowl, combine the parsley, zest of the orange, and 1 clove of finely minced garlic. This is your gremolata!

  4. Cut off the tough ends of the string beans. Add the string beans to the boiling water and blanch until bright green and just tender, about 3 minutes. Remove with tongs and run under cold water to stop the cooking and to set their color (skip this step if serving right away). Blot dry with paper towels, and arrange on a serving platter.

  5. Drizzle the green beans with 2 tablespoons of extra-virgin olive oil and squeeze the juice from one half the orange over the top. Spoon the gremolata mixture on top and garnish with flake salt. Serve warm or at room temperature. Eat up, Mama!

Recipe By

Jennifer Clair
of Home Cooking New York

Food Photography

Kendra Aronson

Food Styling

Kendra Aronson

Prop Styling

Kendra Aronson

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