Green Beans with Parmesan Cheese
The beans can be cooked in advance and shocked in ice water to stop cooking. The garlic can be sautéed in olive oil in advance, too. Just before serving, heat the oil and toss the beans briefly to warm them. In a serving bowl toss the beans with Parmesan cheese, salt and pepper. This dish can easily be doubled or tripled. Adjust the amount of Parmesan cheese and garlic to your taste. The olive oil is an integral part of the “sauce” so be generous.
Ingredients
Instructions
  1. Wash the beans and cut off the ends. I like to cut the ends at an angle for a better appearance.
  2. Bring a large pot of salted water to a boil.
  3. Meanwhile, bruise the garlic with the side of a chef’s knife.
  6. Add the olive oil and garlic to a skillet, large enough to hold the beans, and heat on medium-low heat until the garlic begins to sizzle.
  7. Sauté, over low to medium-low heat until the garlic is golden.
  8. Remove and discard the garlic.
  9. Remove the oil from the heat.
  10. When the water comes to a boil, add the beans and boil until crisp-tender. This will take just a few minutes depending on the beans and your elevation. The beans should not be crunchy but they should have a distinct “toothiness” and almost squeak as you bite into them.
  11. Drain the beans.
  12. If preparing the beans in advance, shock in ice water.
  13. Add the drained beans to the garlic-flavored olive oil. Heat gently if the beans are cold.
  14. Off the heat, mix in the parmesan cheese, salt to taste, and a generous amount of freshly ground black pepper.
  15. Toss well and serve immediately.
Recipe Notes

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