6 to 8
- 2 pounds green beans
- 4 tablespoons extra-virgin olive oil
- 6 peeled garlic cloves, smashed
- 1/2 pound gorgonzola, crumbled
Rinse and dry the beans and trim off both ends.
Set a 14-inch skillet over medium heat, pour in the oil and toss in the smashed garlic cloves. Cook 4 to 5 minutes, until the garlic has just lightly colored.
Put the beans into the pan, shake it a few times to spread them out, pour in the water and cover the pan. Lower the heat and cook, covered, for about 15 minutes, shaking the pan and checking the green beans occasionally, until they are tender to the bite and lightly caramelized.
When they’re done as you like, uncover the pan, raise the heat and drop bits of crumbled gorgonzola into the beans, all around the skillet.
Cook—no cover now—tossing and stirring the beans with a spatula or tongs, while the cheese melts, about a minute and a half. When the cheese has melted and coated the beans—but before it coats the bottom of the pan in a thick layer—spoon and scrape the green beans into a deep bowl and serve immediately.