Green Beans with Parmigiano Reggiano

green beans
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 5 mins
  • Cook: 18 mins

Use a large skillet so that the beans have plenty of room.


1tablespoon extra-virgin olive oil
1pound green beans, trimmed and left whole or cut diagonally in half (about 4 cups)
1/4cup grated Parmigiano Reggiano
1/2teaspoon coarse salt
1/8teaspoon freshly ground black pepper


  1. Heat oil in a large nonstick skillet over medium-high heat. Add beans, cover and cook until tender, about 15 minutes. Stir occasionally and lower heat if beans are browning too quickly.
  2. Sprinkle with Parmigiano-Reggiano, salt and pepper and cook, stirring gently, until cheese is browned, about 3 minutes.

Mark Boughton Photography


Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 90
  • Fat 5g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 3g
  • Cholesterol 5mg
  • Sodium 320mg
  • Potassium 250mg
  • Carbohydrate 8g
  • Fiber 3g
  • Sugars 4g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 25%
  • Calcium 10%
  • Iron 6%