Italian-herbed green bean skillet

Tender green beans finished with garlic, herbs and crisp breadcrumbs.

Before you start

Serves 4 as a side. Contains wheat and optional milk. An independent recipe, not a celebrity-endorsed version.

Ingredients

• 500 g green beans, trimmed
• 2 tablespoons olive oil
• 1 garlic clove, minced
• ½ teaspoon dried oregano
• 50 g breadcrumbs
• 20 g grated Parmesan, optional
• Lemon juice, to taste
• Black pepper

Method

1. Cook beans in boiling water until tender, then drain well.
2. Heat half the oil in a frying pan. Toast breadcrumbs until golden and set aside.
3. Warm remaining oil with garlic and oregano briefly, without browning garlic. Toss in beans and heat through.
4. Finish with lemon, pepper, breadcrumbs and optional cheese. Add crumbs only at serving so they stay crisp.

Make it a meal

Round it out with fruit, a simple salad or bread, depending on your appetite. For a busy week, add it to your family meal plan and check your pantry before shopping.

Leftovers

Refrigerate leftovers promptly in shallow containers, within two hours (one hour above 90°F/32°C). Keep the refrigerator at 40°F/4°C or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked dishes to 165°F/74°C. Reheat only the portion you need. Follow FoodSafety.gov storage guidance.

Keep the good ideas coming

More from the recipe box

Recipe box

Sausage, green bean & chickpea soup

An easy, hearty soup built from sausage, green beans, chickpeas and tomatoes. Garbanzo beans and chickpeas are the same ingredient.

Recipe box

Salmon, dill & green bean salad

Cooked salmon and tender green beans with a lemon-dill dressing.

Updated October 29, 2026 · Practical guidance