Sautéed Green Beans with Garlic and Pecorino

Fresh green beans are quickly blanched, then sautéed with garlic and finished with a little Pecorino Romano. Blanch the beans earlier in the day—or even the day before—then finish them in the skillet just before serving.

Course Side Dish

Cuisine American

Keyword comfort, green beans, high fiber, meal prep

Prep Time 20

Cook Time 15

Servings

Calories 89kcal

Ingredients

1 pound Fresh Green Beans
2 cloves garlic Peeled and sliced
2 Tbsp Pecorino Romano cheese
1 Tbsp olive oil
2 Quarts Water
2 cups ice

Instructions

Blanching the Beans

Bring a 4-quart saucepan of water to a boil.
Wash beans and remove ends and strings.
Add ice to a large bowl of water and add 3 cups of water to it.
Add beans to the boiling water for two minutes, using a strainer remove the beans and add them to the ice bath. Let them sit in the ice bath for 2-3 minutes then add to a colander and allow to drain. Pat to dry.

Sautéeing

In a large sauté pan, over medium heat, add the olive oil, and swirl to coat.
Add the garlic to the oil and cook until fragrant, about one to two minutes. Using a slotted spoon, remove the garlic and set aside.
Add the green beans to the skillet and sauté until slightly browned; add the garlic back to the pan, sauté for another minute, and remove from the heat.
Remove from the pan, toss with Pecorino Romano cheese, and season with freshly ground black pepper and salt to taste.

Nutrition