Green beans get a bad rap. When you think of green beans, chances are you’re envisioning grabbing a can out of the cabinet, dumping it in a pot and heating it with a little butter, salt and pepper. Green beans are certainly edible this way, but let’s be honest — are the really enjoyable? Do you find yourself craving them? Probably not.
It’s time to start craving green beans again. Even if you don’t think you like green beans, I dare you to not like these.
Garlic Parmesan Green Beans
1 lb. fresh green beans
2-3 tablespoons high heat oil — safflower is my go to right now
Salt
2-3 cloves garlic, minced
1/2 cup freshly grated parmesan (not the green can — the real stuff!)
Rinse the green beans and snap a small part of the top and bottom stem off
Allow the green beans to dry as much as possible. If any water hits the hot oil, you will get burned.
Heat a large sauté pan over medium-high heat — between 6 & 7 on my stovetop dial.
Add the oil and allow it to get hot. Once you see the oil kind of shimmer in the pan, you’re ready to start cooking.
Add the green beans and a generous pinch of salt.
Give them a good stir and then let them sit and cook. The goal is to cook them at a high heat really quickly. You don’t want them burned, but you want some golden and dark brown color while still retaining the vivid green. You don’t want them mushy, you want some crunch.
Cook for 10-12 minutes, stirring rarely
Add the minced garlic, stir well and continue cooking until very fragrant, 1-2 minutes.
In a medium bowl, combine the freshly grated parmesan, a little drizzle of olive oil and the hot green beans.
Serve immediately and enjoy!
Kallie Schaefer 