To make skillet green beans, start by washing and trimming the ends off the beans.

Green bean recipe in skillet. Uncover the skillet, turn heat down to. Web then, quickly rinse beans and shake to drain. Reilly’s original creation, then called green bean bake, comprised six ingredients:

Add garlic, capers and crushed red pepper to the skillet and cook until the garlic turns golden, about 1 minute. Add the minced garlic and lemon pepper. Web in a large skillet, bring ½ cup water and ½ teaspoon salt to a simmer over medium heat.

Add in all seasonings and continue to toss briefly to distribute. When choosing fresh green beans, pick ones that are green and firm. Add the pepper flakes and green beans and toss with tongs or a spoon until the green beans are coated with the olive oil.

Cover the skillet and cook for 10. Last, top your green beans with the remaining. Remove from the heat and stir in lemon zest.

Stir in the green beans, italian seasoning, red pepper flakes, salt pepper and broth. Add the green beans and garlic and season with salt and pepper. I use the same method for sauteed mushrooms and sauteed zucchini!

They’re easy to make in one pot with fresh lemon, red pepper flakes and garlic! Web an easy way to check is to take a little bite.) drain the beans in a colander. Cook your green beans until they are tender with a slight crisp.