Skillet-cooked Green Beans
        (from America's Test Kitchen)

A nice alternative to my green beans amandine.


Serves 4.


  1 lb green beans without stems
  2 tbsp butter
  4 large cloves garlic, minced or finely chopped
  pinch salt
  2 tbsp flour
  red pepper flakes (a little bit goes a long way)
  1 cup chicken stock
  2 tsp lemon juice
  Kosher salt
  black pepper, fresh ground
  fine bread crumbs
  Parmesan cheese, finely grated


1. Melt butter in medium hot skillet until frothy, add in garlic and a pinch of salt. Sauté until straw colored. Reduce heat if necessary (be very vigilant not to turn butter brown). Add the flour and stir. Add red pepper flakes. Cook this roux for a couple of minutes.

2. Place beans into skillet and toss with roux. Raise heat to medium high, add chicken stock and cover for 3-4 minutes to soften beans.

3. Uncover and reduce liquid, add lemon juice. Toss. Top with bread crumbs and dry, grated Italian cheese (very small amount). Toss while removing to serving platter.