Green Beans With Parmesan And Garlic Recipes

Steps:

• In a large pot of boiling salted water, cook green beans until crisp-tender, about 5 minutes. Drain.
• In same pot, heat 2 teaspoons oil over medium-low. Add garlic; cook until starting to soften, about 2 minutes. Return beans to pot. Add lemon zest and juice, remaining 2 teaspoons oil, and parsley; season with salt and pepper. Toss to coat. Serve immediately.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Coat a baking dish with cooking spray.
• Place trimmed green beans into the prepared baking dish. Season with sea salt, pepper, and garlic powder; toss to coat. Sprinkle Parmesan cheese on top.
• Roast in the preheated oven until cheese melts and forms a crisp shell over beans, about 10 minutes. Serve immediately.

Steps:

• In a large skillet over medium heat, melt butter with olive oil; add garlic, and cook until lightly browned, stirring frequently. Stir in green beans, and season with salt and pepper. Cook until beans are tender, about 10 minutes. Remove from heat, and sprinkle with Parmesan cheese.

Steps:

• Cook green beans as directed on bag to desired doneness--except do not season to taste; drain.
• Meanwhile, in 1-quart saucepan, melt butter over medium-low heat. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is tender.
• Pour garlic butter over cooked green beans; stir to coat. Sprinkle with cheese; toss gently.

Steps:

• "Snap" and remove the "strings" from the beans.
• Combine the beans with enough water to cover in a saucepan.
• Bring to a boil; reduce heat, cover and simmer for 6 to 8 minutes or until "tender-crisp.".
• Drain and plunge the beans into a large bowl of ice water to immediately stop the cooking; drain.
• In a large skillet, heat the olive oil to medium heat and saute the garlic, with the salt and pepper.
• Add the lemon juice, beans and mix well.
• Saute until all is heated through.
• Before serving, sprinkle with the parmesan cheese.

Steps:

• In large skillet, melt margarine with oil.
• Add garlic and saute until lightly browned.
• Add green beans, toss to coat.
• Season with salt, pepper, and lemon juice. Saute to desired tenderness (8-10 minutes).
• Place in serving bowl and toss with parmesan.
• Sprinle with colored or flaked sea salt for added flavor & beautiful presentation.

Steps:

• Cook green beans as directed on package.
• Drain.
• Meanwhile, melt butter in small saucepan over medium-low heat.
• Add garlic; cook 2-3 minutes or until garlic is tender, stirring frequently.
• Add almonds and cook about 1-2 minutes.
• Pour garlic butter over cooked green beans; stir to coat.
• Sprinkle with cheese; toss gently.

Steps:

• Steam green beans until tender-crisp, about 8-10 minutes. Remove and drain. Meanwhile, mix bouillon and water; stir to blend. Heat small heavy-bottomed skillet (I use cast iron). Pour in bouillon mixture, Balsamic, and garlic salt. Blend. When bubbling, add green beans and cook until liquid is absorbed and beans have a nice nut brown glaze, about 10 minutes. Sprinkle with Parmesan and serve.

Steps:

• Place the beans in a pan of boiling salted water (about 1 teaspoons salt) and cook for 3-5 minutes until firm but not raw, drain well. Or, alternatively, microwave with a little water for 4 minutes.
• Melt the butter in a pan, add the olive oil and heat, add the almonds and onions and cook for 3 minutes, or until the almonds are lightly browned.
• Add garlic and cook for another minute.
• Add the beans, salt and pepper to taste and toss.
• Add the chicken stock.
• Cover and cook until desired tenderness, about 5-10 minutes.
• Sprinkle beans with Parmesan; serve immediately.