Mimsy Were the Borogoves

Food: Recipes, cookbook reviews, food notes, and restaurant reviews. Unless otherwise noted, I have personally tried each recipe that gets its own page, but not necessarily recipes listed as part of a cookbook review.

Green bean salad

Jerry Stratton, March 17, 2007

Olive oil, garlic, and parmesan is a decadently simple sauce for many things: pasta, corn, zucchini, even, if you want to, steamed brussels sprouts.

Servings: 2
Preparation Time: 30 minutes


  • 1 lb green beans
  • 1/3 cup finely grated parmesan cheese
  • 2 cloves garlic, chopped
  • 3 tblsp olive oil
  • salt and pepper to taste


  1. Snip the ends from the green beans.
  2. Bring water to boil and steam the green beans for five to ten minutes.
  3. Remove the green beans to a ceramic or metal bowl or plate.
  4. Sprinkle the parmesan cheese over the green beans.
  5. Heat the olive oil to very hot.
  6. Add the garlic to the hot oil, and stir for about ten seconds.
  7. Pour the hot oil and garlic over the cheese and beans.
  8. Serve immediately.

The only hard part of this dish is snipping the ends of the green beans before steaming them. Steam them until they are bright green and the softness you prefer. I tend to prefer the softer end of the five to ten minute time frame.

When you pour the hot oil over the beans, try to hit as much of the cheese as you can. The hot oil will melt and even crisp the cheese. Make sure that the dish you’re using can handle hot oil! I use a heavy ceramic bowl or a wide enamel plate.

  1. <- Salmon Curry
  2. Balti Beef ->