Green Beans with Parmigiano Reggiano

Kitchen Tested
  • Yield 4 servings
  • Prep 5 mins
  • Cook 18 mins

A last-minute sprinkle of Parmigiano Reggiano, the glorious cheese from northern Italy, adds terrific flavor to a sauté of beans.

green beans
Mark Boughton Photography / styling by Teresa Blackburn

Use a large skillet so that the beans have plenty of room.


1 tablespoon extra-virgin olive oil
1 pound green beans, trimmed and left whole or cut diagonally in half (about 4 cups)
1/4 cup grated Parmigiano Reggiano
1/2 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper


  1. Heat oil in a large nonstick skillet over medium-high heat. Add beans, cover and cook until tender, about 15 minutes. Stir occasionally and lower heat if beans are browning too quickly.
  2. Sprinkle with Parmigiano-Reggiano, salt and pepper and cook, stirring gently, until cheese is browned, about 3 minutes.

Recipe by Jean Kressy.



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