Italian Green Beans
Fresh green beans tossed in warm butter, dried oregano, balsamic vinegar and Parmesan cheese. This easy Italian-style side dish is ready in about 20 minutes and makes vegetables feel special enough for weeknights or holidays.
Servings: 6
Calories: 107kcal
Equipment
- Large pot for blanching
- Colander
- large skillet
- Cutting board and knife
- Measuring spoons and cups
- Tongs or a wooden spoon for tossing
Ingredients
- 1 ½ pounds fresh green beans trimmed
- 2 tablespoons salted butter
- 1 teaspoon dried oregano
- ½ cup grated Parmesan cheese
- 1 tablespoon balsamic vinegar
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Rinse the green beans under cold water and trim the stem ends. Leave them whole or cut in half, depending on how you like to serve them.
- Bring a large pot of salted water to a boil. Add the green beans and cook for 3 to 4 minutes, just until they turn bright green and feel crisp-tender. Drain immediately and rinse briefly under cold water to stop the cooking. Let them drain well.
- In a large skillet, melt the butter over medium heat. Stir in the dried oregano and a pinch of black pepper and let it sizzle gently for about 30 seconds so the flavor opens up.
- Add the blanched green beans to the skillet. Toss or stir so every bean is coated in the butter and oregano. Cook for 3 to 4 minutes, stirring now and then, until the beans are hot and glossy and just a little more tender.
- Take the skillet off the heat. Drizzle the balsamic vinegar over the beans and toss well. Sprinkle the Parmesan over the top and toss again until the cheese softens and clings to the green beans.
- Taste and add salt and extra black pepper as needed. Serve right away while the beans are warm and the cheese is still a bit melty.
Notes
-
Salt check
Salted butter plus Parmesan can be quite salty. Taste before adding extra salt at the end so you do not overdo it. -
Make-ahead trick
You can blanch the beans up to one day in advance. Keep them in the fridge in an airtight container, then finish them in the skillet right before serving. -
Texture preference
If you like softer beans, add 1 to 2 more minutes to the blanching step. Try not to go too far or they will lose their bright color. -
Boost the flavor
For extra flavor, add 1 minced garlic clove with the oregano in the butter or finish with a squeeze of lemon along with the balsamic.
Nutrition
Calories: 107kcal | Carbohydrates: 10g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 183mg | Potassium: 263mg | Fiber: 3g | Sugar: 4g | Vitamin A: 977IU | Vitamin C: 14mg | Calcium: 123mg | Iron: 1mg
