Blistered Green Beans with Panko

I don’t post enough vegetable recipes. They aren’t something I usually think about when ‘recipes’ come to mind. Vegetables are great, eut my recipe attention is usually focused on the meat or the starch, and the vegetables just get a quick blanch, or I set out stuff for make your own side salad. Nothing complicated.

When I do take the time to make a vegetable recipe, I am always impressed by how good they taste. Now, how silly is that? You add more flavors and textures to something, and it tastes better. You’d think the lady with the food blog would have that one figured out by now.

There’s an Ina Garten recipe for green bean gremolata that has become a family staple for big meals like Thanksgiving, and I haven’t strayed from that recipe in a long time.

Adding panko to the beans is ingenious though. They are able to soak up more flavors and fats that tend to slide off bare beans. Plus they’re crunchy! Yay, texture! Not to mention we decided to buy panko at Costco last trip, and I have more panko than I think I can use in a lifetime.

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Green Beans with Panko and Parmesan

Blistered Beans with Panko and Parmesan

adapted from Cooking Light June 2016

Blistered Green Beans with Panko
makes 4 servings

– 1 lb green beans, trimmed
– 2 Tbsp olive oil
– 2 cloves garlic, minced
– 1/2 cup panko
– 1 tsp lemon zest
– 1 1/2 tsp tarragon, finely chopped
– 1/4 cup freshly grated parmesan

Preheat oven to 450 degrees F.

Rinse the trimmed beans in a collendar. Spread out the wet beans on a baking sheet. Drizzle with 1 Tbsp of olive oil and toss to coat. Liberally sprinkle kosher salt on the beans.

Bake for 13 minutes, stirring at about the 8 minute mark. Mind the steam when you open the oven.

In a medium pan, heat the remaining 1 Tbsp olive oil over medium heat.

When oil is hot, add garlic and saute for 30 seconds until fragrant. Add panko and cook for a few minutes until it’s an even golden brown. Add zest, tarragon, and salt and pepper to taste then remove from the heat.

Toss the panko mix with the blistered green beans. Once the beans are on a serving platter or on plates, top generously with grated parmesan.

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  1. Risa Anderegg


  2. Sounds great might be a good alternative to the holiday staple!

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