Diets

Dramatically Seared Green Beans with Garlic and Chiles

Once the beans are trimmed, all you need is a large, hot pan, and the rest is one big, quick sizzling action. These will keep for up to a week in a tightly covered container in the refrigerator.

Once the beans are trimmed, all you need is a large, hot pan, and the rest is one big, quick sizzling action. These will keep for up to a week in a tightly covered container in the refrigerator.

Servings
4

Ingredients

  • 2 Tbs. canola or peanut oil
  • 1 lb. green beans, trimmed
  • 3 cloves garlic, minced (1 Tbs.)
  • 1/4 tsp. to 1/2 tsp. red pepper flakes, optional

Preparation

Heat large, deep skillet or wok 2 minutes over medium heat. Add oil, and swirl to coat pan. Increase heat to high, wait 30 seconds, then add green beans and big pinch of salt. Cook 3 minutes, shaking pan or using tongs to turn and move beans so they cook quickly and evenly. Stir in garlic and red pepper flakes, if desired, and cook 1 minute more, stirring constantly, or until beans are crisp-tender.