Green Beans with Parmigiano Reggiano
- Yield: 4 servings
- Prep: 5 mins
- Cook: 18 mins
Use a large skillet so that the beans have plenty of room.
Ingredients
- 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
Instructions
- 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.
- Sprinkle with Parmigiano-Reggiano, salt and pepper and cook, stirring gently, until cheese is browned, about 3 minutes.
Recipe by Jean Kressy.
Nutritional Info *per serving
- Calories 90
- Glycemic Load 0
- 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%