Name: Skillet-Roasted Green Beans with Garlic and Pecorino Romano
Total time: 40 min
Ingredients: 1 1/2 pounds green beans , trimmed; 3 tablespoons extra-virgin olive oil; 2 tablespoons water; 1 teaspoon table salt; 1/2 teaspoon pepper; 1/2 cup thinly sliced red onion; 2 garlic cloves , minced; 2 teaspoons lemon juice; 2 ounces Pecorino Romano cheese , shaved with vegetable peeler

Why This Recipe Works

We wanted skillet-roasted green beans that were perfectly seasoned and fully tender (not wet or mushy) and that had lots of caramelization. We also wanted a recipe that was quick and easy. Since green beans cooked with only dry heat (in the oven or just plain sautéing) tend to turn leathery by the time they brown, and those cooked with lots of water or steam never get much browning, we decided to use a hybrid wet/dry method. We filled a skillet with green beans; added water, oil, salt, and pepper; and then placed the lid on and turned the burner to medium-high to let the beans steam for a bit. Once the beans were bright green and nearly tender, we uncovered them to cook off any remaining water so that the beans would get good browning. Adding sliced onion and minced garlic to the skillet after taking off the lid rounded out the flavors with sweet and savory complexity, and a final flourish of vibrant, freshly squeezed lemon juice and shaved Pecorino Romano cheese made these skillet-roasted green beans truly irresistible.

Before You Begin

You will need a 12-inch nonstick skillet with a tight-fitting lid for this recipe.

Instructions

Combine green beans, oil, water, salt, and pepper in 12-inch nonstick skillet. Cover and cook over medium-high heat until beans are nearly tender, about 8 minutes, shaking skillet occasionally to redistribute beans.

Stir beans and continue to cook, uncovered, until water has evaporated and beans are just beginning to brown in spots, about 5 minutes longer.

Add onion and cook until onion is just softened and beans are spotty brown and fully tender, 2 to 4 minutes, stirring often. Stir in garlic and cook until fragrant, about 1 minute. Off heat, stir in lemon juice. Transfer to serving platter. Sprinkle with Pecorino and serve.