# Bean There, Crumbled That

Sautéed Green Beans Tossed in Garlic Oil with a Parmesan Crumble and Lemon Finish

This American-style green bean side dish is all about quick, high-heat sautéing for crisp-tender texture, then finished with a savory Parmesan crumble and a hit of lemon. If you’ve never bloomed garlic in oil for max flavor, you’re in for a treat (and your kitchen will smell amazing).

- Serves: 4
- Cook time: 20 minutes
- Cuisine: American
- Meal: Side
- Dietary: Vegetarian, Nut-free, Shellfish-free, Soy-free
- Canonical: https://cookwithherb.com/r/saut-ed-green-beans-tossed-in-garlic-oil-with-a-parmesan-crumble-and-lem-e9466bad
- Image: /api/recipes/image-file?pathname=recipes%2Fe9466bad-de50-485c-8713-33f9de0aacf3-1777246649607.png

## Ingredients

- 12 oz green beans, trimmed
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/3 cup parmesan cheese, finely grated
- 1 lemon, zested and juiced
- 1/4 cup panko breadcrumbs

## Instructions

1. Fill a large bowl with ice water. Bring a pot of salted water to a boil, add green beans, and cook for 2 minutes until just bright green. Drain and plunge into the ice water to stop cooking. Drain again and pat dry. (Herb says: Shocking in ice water locks in the green and keeps the beans crisp, not floppy.)
2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add panko and toast, stirring, until golden brown, about 2 minutes. Transfer to a bowl and let cool, then mix in the grated parmesan and lemon zest. Set aside.
3. Wipe out the skillet and return to medium heat. Add remaining 1 tablespoon olive oil. Add minced garlic and cook, stirring constantly, until fragrant but not browned, about 30 seconds.
4. Add the blanched green beans and sauté, tossing frequently, until heated through and just tender, about 3 to 4 minutes. Season with salt and pepper to taste. (Herb says: High heat keeps the beans snappy and gives them a little blister for bonus flavor. Don’t walk away.)
5. Remove from heat and immediately squeeze half the lemon juice over the beans. Toss again.
6. Transfer green beans to a serving platter. Sprinkle generously with the Parmesan-panko crumble. Serve with remaining lemon wedges on the side. (Herb says: The cheese and breadcrumbs add crunch and umami, but don’t mix them in too early or they’ll turn soggy. Texture is everything.)