I don’t know anyone that doesn’t like green beans, they don’t elicit the same response as brussels sprouts or broccoli. Most people don’t care about them one way or the other.
We almost always have both fresh and frozen green beans around, thanks to my Mom, who will painstakingly pick through the fresh green bean bin at the market to make sure every green bean that goes into her bag is perfect.
Many people will come and go, each stuffing handfuls of beans haphazardly in their bag without a care while stealing a sideways glance at my Mom as she picks a few up at a time and carefully inspects each one.
Anywho I made these green beans for Thanksgiving because I ran out of time to make my usual green bean casserole and needed something quick.
The classic version is made with green beans, butter, sometimes lemon, almonds and not much else. A little on the boring side.
To liven things up I added garlic and Parmesan cheese. Two flavor-filled powerhouses. I betcha thought I was going to say bacon.
It was a good call on my part because nobody missed the green bean casserole and the leftovers were the first to disappear, even before my Mom’s sausage stuffing. That’s big.
The beginnings of a new tradition.
- 1 pound green beans
- 3 - 4 tablespoons butter
- 3 fat cloves minced garlic
- lemon zest from 2 lemons, just the yellow not the white pith
- 3 - 4 tablespoons grated Parmesan cheese
- ⅓ cup sliced almonds
- salt and pepper
- Steam the green beans until fork tender.
- In an 8-inch frying pan melt the butter over medium-low heat.
- Add the garlic and cook about 2 - 3 minutes until fragrant.
- Add the lemon zest and green beans. Toss well.
- Sprinkle with Parmesan cheese, toss gently to coat. Season with salt and pepper. Remove to a platter.
- Add the almonds to the pan and turn the heat up to medium. Stir often until lightly golden.
- Sprinkle over the green beans and serve immediately.
Originally published in Nov. 2014.