Garlic Parmesan Green Beans are a quick side dish for weeknights or special occasions. The beans are coated in garlic-infused olive oil and finished with fried garlic, crushed red pepper flakes, and parmesan cheese. This recipe is keto and gluten-free.
Place the frozen green beans in a colander and run them under water for a minute to partially thaw them.
Heat a large nonstick pan over medium heat. Place a tablespoon of oil into the pan. Add the green beans. Cook until tender and cooked through.
Remove the green beans from the pan and transfer them to a medium-sized bowl. Cover the bowl with foil to keep the beans warm.
Place the remaining oil into the skillet. Add the garlic and cook until golden brown. Keep a close eye so that the garlic does not burn. Add the chili flakes and cook for 30 seconds more. Remove the pan from the heat.
Pour the garlic olive oil over the green beans and toss to coat - season with a pinch of salt to taste. Add lemon juice, if using, and ¼ of the Parmesan cheese. Place onto the desired serving dish and garnish with the remaining Parmesan. Serve immediately.
Notes
STORE: While best served immediately after cooking, transfer cooled leftover beans to an airtight container. Store them in the refrigerator for up to 3 days.
FREEZE: Place cooked green beans on a sheet tray and place the tray in the freezer. Once the green beans have frozen, transfer them to an airtight container or freezer-safe zip-top bag. Freeze for up to 2 months. Thaw the green beans in the refrigerator before eating.
REHEAT: Reheat garlic green beans in the microwave for 30 seconds to one minute. Or, reheat the beans in a skillet with a small amount of olive oil. Cook over medium-low heat until heated through.