Wow, these definitely live up to their name! I wanted to try something different & with some flavour to them (meaning, I didn’t want to have to eat these with ranch dressing again). I found this recipe at Recipezaar and decided to give it a try. The crunch from the nuts & the saltiness from the paremsan cheese are just wonderful with green beans. I didn’t have fresh green beans, so I used frozen beans that I cooked first.
1 lb. fresh green beans
2 tbsp unsalted butter
1 clove garlic, minced
1/3 cup coarsely chopped walnuts (or pecans)
1 tsp course salt
1 oz. fresh Parmesan cheese (in one piece)
1. Top & tail beans, but leave them whole.
2. Bring a large pot of water to boil, and when boiling, drop in beans; cook approx. 8 minutes, or until beans are tender-crisp (if you like your beans to be softer, by all means cook them longer).
3. Drain well and set aside.
4. In a large skillet, melt butter over medium heat. Saute garlic for a few minutes.
5. Add walnuts to pan and, stirring frequently to prevent burning, cook walnuts for 2-3 minutes, or until they start to turn golden and are fragrant.
6. Add drained beans to skillet and toss gently, making sure beans get coated with butter. Sprinkle with course salt.
7. Heat through for one minute, stirring gently once or twice, then turn out onto a shallow serving platter.
8. Shave or sliver Parmesan so it is in shards (a vegetable peeler works great for this), and place all Parmesan slivers on top of beans and walnuts; serve immediately.