Italian Green Beans
Fresh green beans are quickly cooked, then topped with crunchy toasted panko and Parmesan for a simple yet flavorful twist. These Italian Green Beans are easy enough for a weeknight but special enough to serve on a holiday menu!
Looking for more ways to prepare green beans? Check out my Pesto Green Beans, simply Sautéed Green Beans, or Green Beans Almondine.
If you’re anything like me, you put a lot of thought into the main course, and side dishes sometimes end up as an afterthought. But lately, I’ve been on a mission to change that! I’m bulking up my collection of side dish recipes with simple, delicious veggie sides that work for both busy weeknights and special occasions.
Since creating this recipe, these Italian Green Beans have quickly become a favorite in my kitchen. From the quick, one-pan method to the delicious Italian flavor twist, they’re a fabulous choice for your dinner menu.
Ingredient Notes
- Green beans: Regular fresh green beans, many times referred to as “string beans” are a fine choice. Haricots verts, also known as French green beans, are slightly longer, thinner and a bit more expensive and will also work very well here.
- Breadcrumb mixture: Italian seasoned panko bread crumbs. minced garlic, salt, and freshly ground black pepper.
- Cheese: Grated parmesan cheese adds big flavor to the breadcrumb topping.
- Broth: Using low-sodium chicken or vegetable broth instead of water to slightly soften the beans before they are sautéed adds flavor right from the start.
- Parsley: A little fresh minced parsley—curly or Italian flat-leaf—adds a bright, fresh finish to the dish.
How to Prep Grean Beans
Back in the day, you might have seen your mom or grandma at the kitchen counter, snapping the ends off green beans and pulling out the tough string that ran along the seam (that’s where the name string beans comes from). Thankfully, most green beans sold today are stringless so we get to skip this time consuming task.
All you’ll need to do is trim the woody, stem end of the beans with a sharp knife and they are ready to cook.
How to Make Italian Green Beans
This is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.
- Quickly toast the breadcrumbs in olive oil with garlic, salt, and pepper, until they’re browned and fragrant. This only takes about 2 to 3 minutes.
- Transfer the breadcrumbs to a plate and sprinkle with the Parmesan.
- Wipe the empty skillet clean, add the broth, and bring it to a boil. Add the green beans and return the broth to a boil. Reduce the heat, cover and cook for about 2 to 3 minutes until just crisp tender. Be careful not to overcook as the green beans will soften further when sautéed in the next step.
- Drain the green beans in a colander and discard the broth.
- Wipe the empty skillet dry, return it to the heat and add a little oil. When hot, add the well-drained green beans, and cook, stirring occasionally, for about 2 to 3 minutes or until lightly charred and fork tender. Toss with salt and pepper and remove the skillet from the heat. Top with the breadcrumb mixture and parsley and they are ready to serve!
Serving Tip
You can garnish and serve the green beans straight from the pan. Or, for a nicer presentation, transfer the cooked green beans to a platter and then finish with them with the breadcrumbs and parsley.
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Italian Green Beans
Fresh green beans are quickly cooked, then topped with crunchy toasted panko and Parmesan for a simple yet flavorful twist. These Italian Green Beans are easy enough for a weeknight but special enough to serve on a holiday menu!
Instructions
Trim the woody stem ends from the green beans, as needed.
Add 2 tablespoons of olive oil to a 12-inch saute pan and place it over MEDIUM heat. When hot, add the breadcrumbs, garlic, ¼ teaspoon salt, and ¼ teaspoon pepper and cook, stirring constantly, until the bread crumbs are browned and fragrant, about 2 to 3 minutes. Transfer to a plate, sprinkle with the Parmesan, and set aside.
Wipe the empty skillet clean with a paper towel. Add the broth and bring it to a boil over HIGH heat. Add the green beans and return to a boil. Then, reduce the heat to MEDIUM cover and cook for about 2 to 3 minutes until just crisp tender. Be careful not to overcook as the green beans will soften further when sautéed in the next step.
Drain the green beans in a colander and discard the broth.
Wipe the empty skillet dry, return it to MEDIUM heat, and add the remaining 1 tablespoon olive oil. When hot, add the well-drained green beans, and cook, stirring occasionally, for about 2 to 3 minutes or until lightly charred and fork tender. Toss with the remaining ¼ teaspoon salt and ¼ teaspoon pepper and remove the skillet from the heat. Top with the reserved breadcrumb mixture and sprinkle with parsley. Serve immediately.
Nutrition
Calories: 163 kcal · Carbohydrates: 13 g · Protein: 6 g · Fat: 11 g · Saturated Fat: 2 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 7 g · Cholesterol: 4 mg · Sodium: 435 mg · Potassium: 305 mg · Fiber: 3 g · Sugar: 3 g · Vitamin A: 749 IU · Vitamin C: 12 mg · Calcium: 96 mg · Iron: 2 mg
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.