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 people

Categories: 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

  1. 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.

  2. Cook 3 minutes, shaking pan or using tongs to turn and move beans so they cook quickly and evenly.

  3. Stir in garlic and red pepper flakes, and cook 1 minute more, stirring constantly, or until beans are crisp-tender.

Email to a friend | Print this recipe | Back