- 1 pound fresh green beans (stems removed)
- 2 tablespoons unsalted butter
- 2 cloves garlic (minced)
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon grated parmesan cheese (freshly)
PER SERVING *
|Calories100Calories from Fat50|
|% DAILY VALUE*|
|Calories from Fat50|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Goodwitch 30 days ago
I used butter instead of olive oil . Very fresh and full of flavor
Chris Kus 9 Apr
Pretty good. Cooked it just like the instructions
Nicole Caravaggio 2 Apr
Thumbs up Served with breaded chicken and a salad
Bredlau 15 Mar
Didn't make as much as I thought, but definitely made enough. The green beans were still crispy - while perfect for me, many might like them softer, in which case I would recommend an additional 3-4 minutes. Delicious overall!
Jalyn Shope 9 Jan
Great! I added some fresh lemon juice to the garlic and olive oil . Just yummyLy
Amy F. 3 Jan
The green beans were still undercooked, so I had to cook them for a few more minutes. I did like how easy this recipe was. The flavor is wonderful. I made enough green beans for lunches did the whole week! I will make this recipe again.
Maricruz Padilla 30 Nov 2017
It was ok. The recipe said to cook for six minutes but I think it needs to be a little longer. Next time I will cook them for longer.
Joe Handy Hagfish 1 Apr 2016
everyone liked these. nice change from plain ol green beans. easy to do even if youre short on time. ill add more salt next time.
Shannon R. 8 Mar 2016
These beans tasted great with the melted parmesan; I personally, would only use 1 Tbsp of butter next time.