Sometimes I feel like I'm the only one who appreciates green beans. They're one of my favorite vegetables, so it always makes me sad when people turn their noses up at them. I know a surprising number of people who won't touch them with a ten foot pole, they automatically assume the only way to serve green beans is how we had them in grade school, mushy and tasteless. When I make these I like to leave them just a little bit crunchy, then add some olive oil, garlic, sea salt, red pepper flakes, and parmesan cheese. When prepared this way you have a side dish worthy of a holiday meal, yet easy enough for a busy week night. With this recipe mushy and tasteless green beans are a thing of the past.
Garlic Parmesan Green Beans
serves 4 - 6
1 pound fresh green beans
2 Tablespoons extra virgin olive oil
1 large clove fresh garlic, minced
½ cup fresh parmesan cheese, shredded
⅛ teaspoon sea salt
⅛ teaspoon red pepper flakes
- Rinse green beans thoroughly in cold water and snap off ends. Make sure the green beans are fairly uniform in size so they cook evenly. I like to leave mine whole, but you can also snap the bean into smaller pieces.
- Bring a large pot of water to a boil, add green beans, and cook for 4-5 minutes. This will leave the green beans fairly crunchy. If you want softer green beans boil them slightly longer, just make sure they don't turn mushy.
- Drain green beans and run cold water over them to stop the cooking process.
- In a skillet over medium-low heat add olive oil, red pepper flakes, and minced garlic, cook for 2 - 3 minutes, but do not let garlic brown.
- Turn off heat, add green beans and sea salt, then stir well to coat beans.
- Top with freshly shredded parmesan cheese just before serving.