A delicious, fresh summer side! After 8 minutes covered over medium heat, the green beans emerge cooked but not mushy, glazed in a light, buttery sauce infused with just the right amount of garlic. To finish, you shave parmesan over the top and shower with more freshly cracked pepper. You will find green beans and fresh garlic at the market this week!
- 1 pound green beans, stem ends trimmed
- 4 tablespoons butter
- 1/4 cup water or stock
- 2 garlic cloves, crushed but not peeled
- Kosher salt or flaky sea salt and freshly ground black pepper
- freshly grated Parmesan to taste, optional
Combine the green beans, butter, water, and garlic cloves in a large skillet. Sprinkle generously with salt and pepper. Cover the pot, place over medium-high heat, and bring to a simmer, then immediately turn heat to low once water is simmering.
Cook for 8 minutes, stirring occasionally until the beans are cooked through but not mushy. Uncover. Toss the beans in their sauce and taste. Adjust with salt and pepper to taste, then transfer the beans to a serving dish. Shave parmesan over the top if you wish. Crack more pepper over the top if you wish, too.
