Italian Green Beans Recipe

Trim & Prep

Rinse the green beans and trim the stem ends. If beans are long, halve them. Dice the roma tomatoes, thinly slice the onion, and mince the garlic. Measure and set aside stock, wine (if using), oil, and seasonings.

Heat a large skillet or sauté pan over medium heat. Add the olive oil and let it warm until shimmering but not smoking (about 1 minute).

Add the sliced onion to the pan and cook, stirring occasionally, until softened and translucent, about 5–7 minutes. If onions begin to color too quickly, reduce heat slightly.

Stir in the minced garlic and red pepper flakes and cook for 30–45 seconds until fragrant, taking care not to burn the garlic.

Add the trimmed green beans to the pan and toss with the onion mixture to coat with oil. Sauté for 2–3 minutes to slightly blister the beans.

Pour in the white wine (if using) and let it reduce for 1 minute, scraping any browned bits from the pan. Then add the diced tomatoes and chicken or vegetable stock. Season with Kosher salt and freshly ground black pepper.

Bring the liquid to a simmer, then reduce the heat to medium-low. Cover the pan and braise the green beans for 8–12 minutes, stirring once or twice, until the beans are tender-crisp or cooked to your preference. If liquid evaporates too quickly, add up to 2–4 tablespoons more stock or water.

Uncover the pan and increase heat to medium-high for 1–2 minutes to concentrate the flavors and allow excess liquid to evaporate slightly. Taste and adjust seasoning with more salt and pepper if needed.

Remove from heat. Stir in the fresh lemon juice, chopped parsley, grated Parmesan, and optional lemon zest. Toss gently to combine so the cheese melts slightly and coats the beans.

Transfer to a serving dish and serve warm or at room temperature as a side dish. Leftovers keep refrigerated in an airtight container for up to 3 days.