Italian Green Beans

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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!

Prep Time10

Cook Time10

Total Time20

Course: Side Dish, Vegetable

Cuisine: Italian

Servings:

Calories: 163kcal

Author: Valerie Brunmeier

Ingredients

1 pound fresh green beans
3 tablespoons olive oil divided
¼ cup Italian seasoned panko breadcrumbs
1 teaspoon minced garlic
½ teaspoon salt divided
½ teaspoon freshly ground black pepper divided
¼ cup grated Parmesan cheese
2 cups low sodium chicken or vegetable broth
1 to 2 tablespoons minced fresh parsley

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.

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