Hey Keto People! Here’s an excellent low carb side dish
Super simple to make but we really wanted to include Garlic Parmesan Green Beans in our recipes because it takes a veggie that is often just thrown on the plate plain and turns it into a delightful side that will compliment nearly any main course.
The key to staying on track with Keto…or any low carb diet is too keep it interesting and tasty.
Garlic Parmesan green beans not only look good on the plate but they add an excellent, rounded flavor to any meal.
A great recipe that even your non-Keto family members will love.
Green Beans are a little higher in carbs than some other “green veggies” but I still think they deserve space in the Ketogenic diet or a low carb lifestyle.
They are so nutritious and shouldn’t be left out if you like them.
Green beans are a great replacement french fries when we have burgers and now the tween prefers them…even when we’re out.
Back to the beans…
I prefer fresh over frozen green beans but they do take some extra time in the prep portion because you need to cut the ends off of the fresh ones.I am always willing to do this when I am carefully choosing the brightest green and most beautiful, plump and juicy beans in the store.
But when dinner time on Monday rolls around I am less excited and the tween usually ends up doing this job. Keep this in mind because fresh green beans won’t wait until next weekend…you have to be willing to put in the time, delegate the chore or just go for frozen.
I am just being realistic because our entire websites focus is making the low carb lifestyle for busy people. Not everyone has all day to stand around prepping dinner. You can make the prepping portion of this task go faster by grabbing a bunch of washed beans and chopping off both ends with kitchen shears…..or just by using frozen. This recipe dresses them up nicely.
- Make sure your pan is large enough that all of the beans can touch the hot surface, especially if you are using frozen beans.
If the pan is too small and the beans are stacked on top of each other they won’t cook evenly and you will have some that are more done (i.e. mushier) than the others.
- I like to use garlic powder in this dish. I know the recipe called for fresh garlic and we included that because of the health benefits of fresh garlic and the fact that some people (most people) prefer it.
But hear me out, the powdered garlic can cling to the beans better than the fresh minced garlic and I like this…it’s a personal preference I guess.
- For the grated Parmesan, the kind in the green bottle clings to the beans better than fresh.
Again, this is a personal preference and I know that there is a trend that goes against pre-packaged anything. I don’t care. There isn’t a bunch of nasty chemicals in the canned variety and I don’t always have a bunch of time to grate fresh Parmesan. This works well when in a hurry. Just be mindful of the salt included in the “canned” Parmesan cheese before you salt and pepper your dish.
- Olive oil or butter can be used in this green bean recipe. It just depends on your preferences and your personal meal plan as to which one you choose.
Parmesan Garlic Green Beans
- 1 pound fresh green beans frozen will also work
- 2 tbsp butter or olive oil
- 2 tbsp grated Parmesan cheese
- 2 cloves garlic minced
- Salt and Pepper to taste
- f you’re using fresh green beans, cut the ends off. If using frozen, thaw by soaking the bag in warm water for half an hour or so. If your in hurry, microwave for 2 minutes in a covered dish with ¼ cup of water.
- In a large skillet or WOK over medium heat, saute the minced garlic in the butter or olive oil for about one minute. Stir constantly until garlic is slightly browned.
- Add the beans and salt and pepper to taste.
- Turn the heat up to high and saute beans for 5-6 minutes. Stir to ensure that all the beans get evenly cooked and coated with the olive oil/butter mixture.
- Remove from heat and sprinkle with parmesan cheese.
The nutritional information on this site is provided as a courtesy. I am very careful to make sure it is correct but if it looks off on this or ANY website you should feel free to do your own calculations.
A great variation of this recipe…
I have always loved to experiment in the kitchen. I am a self-taught home chef so experimentation was my only choice because I can only follow directions so often.
This recipe is actually pretty versatile with a little bit of experimentation.
If you like crunchy green bean fries you can mix the fresh green beans with the oil and spices and lay them flat on a baking sheet in an oven that has been preheated to 400F for 15-20 minutes. Keep an eye on them and turn over if they get too brown on the bottom.
I wouldn’t use frozen beans for this method… try it if you like but I think they will be mushy.
I like my green beans crunchy and a little under-done but you can blanche them in boiling water before baking if you like them a softer.
This method negates the whole idea of simple, quick and easy but I think you catch my meaning. On some days I am filled with the desire to experiment and put a ton of effort into the smallest details of my family’s dinner….sometimes quick and easy is key.
Only you can drive this ship and sometimes all it takes is a little tweak to turn an online recipe into a family favorite!
Cheers for Now!