Italian Green Beans Recipe

Trim the green beans by snapping or cutting off the stem ends. Rinse under cold water and pat dry.

Bring a large pot of water to a rolling boil. Add 1 tablespoon coarse salt.

Add the trimmed green beans to the boiling water and blanch for 3–4 minutes, until they are bright green and just tender-crisp. Timing depends on bean thickness.

Prepare an ice bath (bowl of ice water). Using a slotted spoon or a strainer, transfer the blanched beans to the ice bath to stop cooking and set color. Keep them in the ice bath for 2 minutes, then drain and pat dry.

In a large skillet or sauté pan, heat 3 tablespoons extra-virgin olive oil and 1 tablespoon butter over medium heat until the butter has melted and the oil shimmers.

Add the finely chopped shallot and cook for 1–2 minutes, stirring, until softened and translucent but not browned.

Add the garlic and 1 teaspoon red pepper flakes. Sauté for 30–45 seconds until fragrant, taking care not to burn the garlic.

Pour in 1 cup chicken or vegetable broth and bring to a gentle simmer. Scrape any browned bits from the pan with a wooden spoon.

Add the blanched and drained green beans to the skillet. Toss to coat and simmer in the broth for 3–4 minutes so the beans finish cooking and absorb flavor. If the pan becomes dry before the beans are tender, add up to 2–3 tablespoons more broth or water.

Stir in lemon zest and 1 tablespoon lemon juice. Taste and season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper (adjust to taste).

Turn heat to low and sprinkle 1 tablespoon finely grated Parmesan cheese over the beans; toss to melt and combine for about 30 seconds.

If using, scatter 2 tablespoons toasted pine nuts or slivered almonds over the beans for crunch.

Remove pan from heat and stir in 2 tablespoons chopped fresh parsley. Transfer to a serving dish.

Serve warm or at room temperature as a side dish. Adjust final seasoning with additional salt, pepper or lemon juice if desired.