Sauteed Garlic Parmesan Green Beans

The garlic and salty parmesan perfectly complement the fresh, crisp flavor of green beans in this dish.

One of the great things about sautéed green beans is their versatility. They pair well with grilled chicken, steak, roasted fish, and all kinds of shrimp dishes. You can add them to a big salad, and green beans make a delicious addition to pasta dishes or rice bowls, adding a pop of color and flavor to every bite.

Green beans can be labeled with different names. In Latin, they are called Phaseolus vulgaris. They are also known as snap beans, bush beans, or string beans.

Available year-round, green beans should be brightly colored and firm to the touch, free from any signs of wilting. Fresh beans feel velvety and not slimy.

Refrigerate green beans in a plastic bag and use them as soon as possible. They will keep for about a week.

To prep green beans, start by rinsing them under cold water to remove any dirt or debris.

Next, trim off the stem ends by either cutting them with a knife or snapping them off by hand. Some people prefer to leave the ends intact, so the choice is yours—either way works just fine.

Once prepped, the green beans are ready to be cooked the way you like them.

• 1 pound fresh green beans, trimmed
• 2 tablespoons unsalted butter (or olive oil)
• 3 cloves garlic, minced
• Salt and black pepper to taste
• 1 Lemon, zested and cut in half.
• ⅓ cup grated parmesan cheese (look for Italian Parmigiana Reggiano.)
• Chopped parsley for garnish (optional)

1. Trim the green beans by snapping off the ends.
2. To steam green beans, place them in a steamer basket over boiling water and cover with a lid. Steam for 5 minutes until they are crisp-tender, then drain and plunge them into a big bowl of ice water to stop their cooking.
3. While the green beans are cooking, zest a lemon.
4. When the green beans are cool, pat them dry with paper towels.
5. Heat the butter and garlic in a large skillet and heat over medium heat. When the garlic starts to sizzle, sauté for 1-2 minutes until fragrant and lightly golden.
6. Increase the heat to medium-high and add the green beans. Toss the beans with the garlic and cook for about 2 minutes, stirring occasionally, until the beans are tender and heated through.
7. Remove the skillet from the heat and stir in the chopped parsley, then sprinkle the grated parmesan cheese and lemon zest over the green beans. Gently toss, allowing the cheese to melt slightly from the heat of the beans.
8. Season with salt and black pepper to taste, then transfer to a serving dish and serve hot.

Try our popular fish dishes with your garlic parmesan green beans.

• Broiled Yellowtail Snapper with Blackened Seasoning
• Pan Fried Yellowtail Snapper
• Fried Snapper with Panko Breadcrumbs
• Roasted Snapper with Old Bay
• Seared Tripletail with Garlic Butter Sauce

This garlicky green beans recipe perfectly complements the delicate flavors of fish and shrimp, making it an ideal side dish for seafood lovers.

The crisp-tender green beans are infused with the savory aroma of garlic, enhancing the natural sweetness of the beans. It's a favorite in Florida, where fresh seafood is abundant. Whether you're grilling, baking, or pan-searing your catch of the day, these green beans will elevate your meal with their bright and zesty flavors.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

The green beans can be reheated in the microwave for a few minutes, depending on how many you have left. You can also heat a small skillet and add them to the pan for a few minutes. Add a little butter to them if they are dry.