Dramatically Seared Green Beans with Garlic and Chiles
(from culinarysarah’s recipe box)
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.
Source: January/February 2008 Vegetarian Times
Serves 4 peopleCategories: sides
Ingredients
- 2 tablespoons canola oil
- 1 pound green beans, trimmed
- 3 cloves garlic, minced (1 tablespoon)
- 1/4 teaspoon to 1/2 teaspoon red pepper flakes
Directions
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Heat large, deep skillet 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.
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Cook 3 minutes, shaking pan or using tongs to turn and move beans so they cook quickly and evenly.
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Stir in garlic and red pepper flakes, and cook 1 minute more, stirring constantly, or until beans are crisp-tender.