Green Beans with Parmigiano Reggiano

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

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

23 min Prep: 5 min Cook: 18 min
Serves: 4 Save

Ingredients (5)

  • 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

Directions

  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.

Tanqueray & Tonic

This classic cocktail effortlessly blends the distinct taste of gin with the refreshing fizz of tonic. Add a slice of lime and voilĂ ! A symphony of crisp, refreshing and oh-so-sophisticated flavors.

Ingredients (4)

  • 1.5 oz. Tanqueray No. TEN Gin
  • Tonic Water
  • Grapefruit Wheel Garnish
  • Thyme Sprig Garnish

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