Skillet Parmesan Au Gratin Green Beans, a delightful side dish that’s easy and quick to prepare. No need to pre-boil the green beans, they cook directly in the skillet using my mom’s method, which makes them super tasty. That’s why, years later, I still make them the same way, skillet-cooked green beans, no boiling needed. This time I’ve decided to tweak them a bit to make them even more special, but the same recipe can be used even if you have leftover boiled green beans. So let’s try them together, green beans au gratin in the skillet with breadcrumbs and Parmesan, even more flavorful with a bit of chili pepper, but it’s optional. If you don’t like spicy, just leave it out or replace it with sweet dried pepper.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 17.5 oz fresh or frozen green beans
- 1 clove garlic
- to taste salt
- to taste olive oil
- 1 tbsp breadcrumbs
- 1 tbsp grated Parmesan
- to taste ground chili pepper
Tools to prepare skillet Parmesan au gratin green beans
- 1 Skillet
- 1 Bowl
Steps to prepare skillet Parmesan au gratin green beans
First, we clean the green beans by removing the ends and pulling off any strings if there are any. We wash them thoroughly.
We start cooking the green beans in a skillet with a clove of garlic and a little olive oil. Add some salt, half a cup of water, a bit of dried chili powder, or even fresh minced chili if you like it spicy. If not, leave it out, and cook for about 8-10 minutes covered, until the green beans are tender.
When they’re cooked, raise the heat and remove the lid, allowing them to dry well and brown a little.
At this point, add the breadcrumbs, stir, then add the Parmesan and a bit more chili if desired. We’re ready to enjoy our delicious skillet Parmesan au gratin green beans.
Great to enjoy freshly made or to prepare if you have leftover green beans to avoid the usual salad.
