Garlic Olive Oil Green Beans with Parmesan
Crisp-tender green beans sautéed in extra virgin olive oil and garlic, finished with freshly grated Parmesan and a touch of flaky salt. A simple, flavorful side that feels special enough for any fall table.
Ingredients
1 lb fresh green beans
3 tablespoons extra virgin olive oil, plus more for finishing
4 cloves garlic, sliced or minced (or both — see note below)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup freshly grated Parmesan cheese
Squeeze of fresh lemon juice (optional)
Flaky sea salt, for garnish
Instructions
Trim the green beans. Gather a small handful at a time and slice off just the stem ends, keeping the tapered tips intact.
Blanch. Bring a large pot of salted water to a boil. Add the green beans and cook 4–5 minutes, until bright green and just tender. Transfer immediately to an ice bath to stop the cooking. Drain and pat dry.
Sauté. In a large skillet, warm the olive oil over medium heat. Add the garlic and cook 2 minutes, stirring often, until fragrant and lightly golden. (Watch closely — you want the garlic to sizzle, not burn.)
Toss and finish. Add the green beans to the skillet and toss to coat in the garlic oil. Cook 2–3 minutes, stirring often, until glossy and warmed through. Season with salt and pepper.
- Serve. Transfer to a serving dish, sprinkle with Parmesan, and drizzle with a little more olive oil. Add a squeeze of lemon juice, if desired, and finish with flaky sea salt.
- Garlic note:
Can’t decide between sliced or minced garlic? Do both. The minced garlic will coat and infuse the olive oil beautifully, subtle and aromatic. The thinly sliced garlic creates a golden chip that adds texture and visual warmth for that rustic, elevated feel. Try two cloves minced and two cloves sliced so you don’t have to choose.