This recipe combines so many ingredients that I love: lemon, garlic, toasted breadcrumbs and Parmesan cheese. You can add these ingredients to any vegetable, and it would be outstanding.

This is another quick dish that is easy to prepare and packs in a lot of good taste. I added the lemon zest (you can always omit it) just to give it that extra zing. You can also omit the Parmesan cheese if you keep kosher, it will still taste wonderful.

You need to watch your timing here. The green beans are thin and can easily be overcooked. You want to remove them from the heat as soon as they start turning a bright, beautiful green color. They also need to have that nice “crunch” to them as well.

This recipe is courtesy of The Cook’s Ilustrated Cookbook  and will serve 6-8 people who will love this new way of enjoying their vegetables!

Ingredients for Green Beans

1/2 cup breadcrumbs
3 tbsp. unsalted butter
2 tbsp. grated Parmesan cheese
Salt and pepper
6 garlic cloves, minced
2 tsp. all-purpose flour
1 tsp. minced fresh thyme
1/8 tsp. red pepper flakes
1 1/2 pound green beans, trimmed
1 cup low-sodium chicken broth
1 tbsp. lemon juice
Zest of 1 lemon

Melt 1 tbsp. butter in 12-inch nonstick skillet over medium-high heat.

Add breadcrumbs and cook, stirring frequently, until golden brown, 3-5 minutes.

Transfer to medium bowl and stir in Parmesan, 1/4 tsp. salt, and 1/8 tsp. pepper; set aside.

Wipe out skillet. 

Add remaining 2 tbsp. butter, garlic, and 1/4 tsp. salt.

Cook over medium heat, stirring constantly, until garlic is golden, 1 to 2 minutes.

Stir in the flour, thyme, and pepper flakes, then add green beans.

Add the chicken broth, lemon juice and zest, increase heat to medium-high, cover and cook until beans are tender, about 4 minutes.

It’s that simple!