Extra Virgin Olive Oil
2 Tbsp.
Red Pepper Flakes
½ tsp.
Large cast iron skillet
Green Beans – Trimmed
1.5 lbs.
Garlic Cloves – Minced
2 ea.
Cutting board & knives
Kosher Salt, Coarse
½ tsp.
Measuring cup
1. Heat oil in a large skillet over medium-high heat.
Measuring spoons
2. Add red pepper flakes and stir to coat the pepper flakes in the oil.
3. Add green beans and cook, stirring often until the green beans are blistering and browning in areas, about 5 to 7 minutes.
Recipe Notes Trimming green beans : To easily remove the stem end of the bean, line up a handful of the beans with the stems facing the same direction. Cut off all at once. No need to cut off the pointy tip. Skillet : A nice big cast iron skillet is best for this recipe. You’ll need a lid, so make sure the skillet you’ve choose has a lid. (Note: a sheet of aluminum foil will work, too.)
4. Add garlic and salt and cook, stirring constantly until the garlic is fragrant and browning, about 30 seconds.
5. Add 2 Tbsp. water and immediately cover.
6. Cook covered until the beans are bright green and crisp tender, 1 to 2 minutes. Serve immediately.
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December 2020
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