Sautéed Green Beans with Parmesan
Crisp, fresh Sautéed Green Beans are an easy side dish that you’ll want to make again and again! A step by step how to recipe video shows you just how quick and simple this skillet green beans recipe is to make.
If you like green beans, you are going to LOVE this recipe. These sautéed green beans with Parmesan are a simple yet flavorful way to enjoy crisp fresh green beans! There are just three ingredients, plus salt and pepper, in this easy recipe.
These sautéed green beans are an easy side dish to serve with Instant Pot pork chops, baked chicken, and this favorite salmon recipe.
This green bean recipe happened almost by accident. I was in line at the farmer’s market with a bag of zucchini in hand, when I noticed the fresh green beans. They looked so good that I had to grab some.
Back at home, I was making some meal prep veggies for the week. As I was grilling up some vegetables on my grill pan, I had a thought… sautéed green beans would be delicious! I cooked those fresh green beans in a skillet, seasoned them with salt, pepper and Parmesan cheese, and they were amazing!
Why You’ll Love this Green Beans Recipe
- The green beans are crisp yet tender, and their fresh flavor shines through.
- They stay fresh when stored in the refrigerator for up to 3 days, so they’re perfect for meal prep.
- They are a quick and easy side dish for any meal.
Green Beans Nutrition
Green beans, often called string beans, are also called snap beans, French beans or haricot vert. They are a good source of fiber, as well as Vitamin C and Vitamin K. Green beans are low in calories, fat and sugar.
One cup of green beans contains about 31 calories, 7 grams of carbohydrates, 2.7 grams fiber, 1.8 grams of protein and almost zero fat.
How to Cook Fresh Green Beans
Sautéed Green Beans
- Wash your green beans and pat them dry.
- Trim the green beans by snapping off the stem end.
- Sauté the green beans in olive oil in a medium-hot skillet until they are crisp-tender.
- Season to taste with salt, pepper and Parmesan cheese, or other seasonings such as garlic, bacon, lemon zest, etc.
Blanching Green Beans
If you prefer your green beans more tender, you can blanch them before sautéing. Add some water to your skillet (about 1/2-inch deep), along with the green beans. Bring to a simmer and cook for 2-3 minutes, until the green beans begin to soften.
Drain and gently dry both the skillet and green beans. Then sauté in olive oil or butter and season as desired.
Steamed Green Beans
If you prefer to steam your green beans, place them in your steaming basket and pot with an inch or two of water for 5-7 minutes until tender but still crisp. Drain the water and toss with olive oil, salt and pepper. Top with grated Parmesan cheese.
Grilled Green Beans
If you have a fine-mesh grill basket, you can also make this recipe using your outdoor grill. Just toss the green beans with the olive oil and grill in your basket. When they’re crisp-tender, transfer them to a serving dish, season with salt and pepper, sprinkle on Parmesan cheese and serve. Yum!
Roasted Green Beans
See my easy roasted green beans recipe to learn how to make perfect oven roasted green beans.
Can I use Frozen Green Beans?
You can use frozen green beans in this recipe. Add them to the skillet frozen and they will thaw as they cook. The skillet green beans will be softer and less crisp if you use frozen green beans. I do not recommend using canned green beans in this recipe.
Tips for making Sautéed Green Beans:
- Make garlic green beans by adding a few cloves of fresh minced garlic to the skillet during the last minute of cook time.
- Try adding sliced almonds instead of the Parmesan for a vegetarian and vegan side dish.
- Be careful not to overcook your green beans if you want them to have a crisp, crunchy bite.
- These tongs are my favorite for stirring and serving the green beans. They’re also great for flipping grilled meats and vegetables.
- This savory side dish is extremely versatile and can be served with many different meals, from weeknight dinners to holiday meals.
- I have made these green beans and gently reheated them (in my microwave) up to two days later with good success. They were still crisp! Or, you can wash and trim the green beans up to one day ahead and then cook them right before serving.
More Green Bean Recipes:
Sautéed Green Beans with Parmesan
Ingredients
- 2 teaspoons olive oil
- ¾ pound fresh green beans washed, dried and stem ends trimmed
- salt and pepper
- 1 ounce grated Parmesan cheese 1/4 cup
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add green beans and cook, stirring, until crisp-tender. Mine took 4-6 minutes to cook; time will vary depending on the exact temperature of your skillet.
- Season with salt and pepper to taste.
- Remove from heat and stir in Parmesan. Serve.
Notes
- You can use butter instead of olive oil.
- Try adding a few cloves of minced garlic during the last minute of cook time for garlic green beans.
- I’ve also cooked the green beans on my grill pan with good success. If you have a fine-mesh grill basket, you can grill them on an outdoor grill as well.
Nutrition
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I was thinking adding a clove of garlic would be delightful, too!
That would be a great addition!
I’m definitely saving this recipe for all the garden green beans that are almost ready to pick! These seriously look SO addicting with all that amazing Parmesan goodness! Can’t wait to try these beauties, Kristine!
Thank you, Sarah! I’m jealous that you have green beans growing in your garden!
Can you believe I haven’t had green beans yet this season?! That needs to change ASAP, and your preparation looks perfect with the parmesan!
Perfect with one simple substitution… Butter instead of olive oil. Everyone in my picky-eating family enjoyed them! Also didn’t have a block of Parmesan so used the grated stuff and it came out great! Tasted like pasta with no noodles haha. Hope to make this one a regular. Thank you for sharing.
Thanks, Deanna, for letting me know that you enjoyed these!
Love this side. Its so simple and healthy but tastes great too!