Description
These stovetop Creamed Green Beans bring all the cozy flavors of a classic side dish but with a fresh, crunchy twist! Tender green beans are coated in a rich, velvety cream sauce and topped with crispy shallots and golden panko for the perfect balance of creaminess and crunch. A must-try for holiday gatherings or any comforting meal!
Ingredients
Units
Scale
- 1 pound green beans (fresh or frozen)
- 4 cloves garlic, minced
- 1 tablespoon extra virgin olive oil
- 1 1/2 cups heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup Parmesan cheese, shredded
- Squeeze of fresh lemon juice
Crispy Shallot Topping:
- 1 tablespoon extra virgin olive oil, divided
- 1 1/2 ounces shallots, thinly sliced (about 2 medium shallots)
- 1/4 cup panko breadcrumbs
- 1/8 teaspoon salt
- 1/8 teaspoon dried rosemary
- 1/4 teaspoon dried parsley
Instructions
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Cook the Green Beans:
- Heat olive oil in a large skillet over medium heat.
- Add green beans and cook until slightly softened. If using frozen beans, cook until completely thawed.
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Make the Cream Sauce:
- Stir in heavy cream, salt, black pepper, and garlic powder. Stir to combine.
- Simmer for 5–10 minutes, stirring occasionally, until green beans are tender to your liking.
- Turn off the heat and mix in Parmesan cheese and a squeeze of fresh lemon juice.
- Let sit for a few minutes to allow the sauce to thicken.
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Prepare the Crispy Shallot Topping:
- Heat ½ tablespoon olive oil in a separate pan over medium heat.
- Add shallots and cook until golden and crispy, then remove from the pan.
- In the same pan, add the remaining olive oil, panko breadcrumbs, salt, rosemary, and parsley. Toast until golden brown.
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Assemble & Serve:
- Sprinkle the crispy shallot topping over the creamed green beans before serving.
- Enjoy warm!