American
Garlic Parmesan Green Beans
Quick green beans are sauteed until crisp-tender, then finished with garlic, Parmesan, lemon, and toasted crumbs for a reliable side dish.
Green beans are best when they keep a little snap.
This recipe uses a short covered steam in the skillet, then finishes uncovered so the garlic and crumbs can toast instead of turning soggy.
Parmesan and lemon do most of the work.
The cheese adds salt and savoriness, while lemon keeps the side bright enough to sit beside richer dinners.
Trim the beans ahead if you want a faster weeknight side.
Once cooking starts, keep the ingredients nearby because the garlic only needs a minute.
For another recipe in this seed collection, try Lemon Garlic Chicken Thighs with Crispy Potatoes or Crispy Smashed Potatoes with Herb Yogurt.
Directions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the green beans, water, and salt. Cover and cook for 4 minutes, until bright green.
- Uncover and cook for 3 to 4 minutes, stirring occasionally, until the water evaporates and the beans are crisp-tender.
- Push the beans to one side. Add the remaining oil, garlic, and breadcrumbs and cook for 1 minute.
- Toss everything together with Parmesan, lemon zest, lemon juice, and black pepper.
- Serve immediately while the crumbs are still crisp.
Nutrition
Nutrition Information
Estimated per serving: 170 calories, 7 g protein, 15 g carbohydrates, 10 g fat. Values depend on breadcrumb and cheese amounts.
Variations
Recipe Variations
- Add toasted almonds instead of breadcrumbs.
- Use pecorino in place of Parmesan.
- Add red pepper flakes with the garlic.
Notes
- Use a wide skillet so the beans do not pile too deeply.
- Panko gives the crispest crumbs.
- If using frozen green beans, thaw and pat dry first.
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