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–+ servings
A platter of cooked green beans topped with golden breadcrumbs and fried shallots.
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Parmesan Green Beans with Fried Shallots
This recipe for Parmesan green beans with nutty toasted panko and fried shallots is a fresh spin on the flavors of the classic casserole and makes for a celebratory side.
Recipe Type: Side
Keyword: Parmesan green beans
Makes: 6 servings as a side
Author: Elizabeth Stark
Ingredients
Green Beans
  • 10 ounces green beans (about 1 dry pint), stem ends trimmed
  • 4 tablespoons sunflower seed or other heat tolerant oil, divided
  • 1/2 cup panko breadcrumbs
  • Salt
  • Black pepper
  • 1/2 cup grated Parmesan, divided
  • 2 cloves garlic, smashed, peeled, and minced
  • Red pepper flakes
Shallots
  • 2 shallots (about 1/2 cup), peeled and sliced 1/16-inch thick
  • 1/2 cup sunflower seed or other heat tolerant oil
  • Salt
Instructions
  1. Wash and pat the green beans dry. Trim the stem ends with a knife or by snapping them off.
  2. To make the fried shallots, combine the sliced shallots and oil in a small frying pan and set over medium heat (the idea here is to start the ingredients in a cold skillet). Set out a mesh strainer and a heat-proof bowl. As oil heats, turn and separate the shallots with a fork, stirring constantly. Shallots with start to sizzle and slowly turn golden. Once the edges start to darken, keep a close eye. Pull from heat just a shallots turn a uniform golden hue (this happens really fast!). Total cook time will be about 8 - 11 minutes. Working quickly, carefully strain shallots with the mesh strainer and give it a few shakes, then tip shallots out onto a paper towel-lined plate, sprinkle with a pinch or two of salt, and let cool.

  3. To make the green beans, set a large skillet over medium heat. When hot, add 2 tablespoons sunflower seed oil and the panko. Cook, stirring continually, until panko turns a pale golden hue (2 - 3 minutes). Quickly add a pinch each salt and black pepper, and 1/4 cup Parmesan, cooking just until it sizzles and melts a bit (about 1 minute). Scrape into a bowl. Let the skillet cool a bit and wipe it clean.

  4. Set the same skillet over medium heat; let it get nice and hot. Add 1 tablespoon sunflower seed oil, and then the green beans. Nudge green beans as they cook, working them into a single layer. Sprinkle with salt. Adjust heat as needed – the pan should be hot with just a little smoke. Continue cooking and nudging until green beans are tender and seared on all sides, about 8 minutes total. In the last minute, toss green beans with garlic, pepper flakes, black pepper, and the remaining 1/4 cup Parmesan, and cook for 1 minute. The cheese will sizzle and melt just a bit as it cooks.

  5. Quickly remove green beans and any cheese from the pan, arrange on a platter, and top with Parmesan panko and fried shallots. Serve immediately. (If needed, the dish can be kept in a 200 degree oven for 20 minutes or so, but it's best served right away.)