Garlic Chili Green Beans
A four-portion vegetable side seasoned with fresh chilies and three cloves of garlic, sautéed in divided olive oil.
Ingredients
Skillet Beans
- 1 pound fresh green beans trimmed and cut into 1–2-inch pieces
- 3 cloves garlic minced
- 1–2 red chilies sliced, or red pepper flakes to taste
- 2 tablespoons olive oil divided
- Salt and pepper to taste
- Water a tablespoon if needed to soften beans
Instructions
Sauté
- Trim and dry the green beans, then cut into 1–2-inch pieces. Mince garlic and slice chilies.
- Heat 1 1/2 tablespoons olive oil in a large skillet over medium heat. Cook beans for 7–9 minutes, tossing occasionally, until lightly browned and tender-crisp.
- Add the remaining 1/2 tablespoon oil, garlic, and chilies; toss for 30–60 seconds until fragrant. Season with salt and pepper and serve as 4 side portions.
Notes
- Refrigerate within 2 hours and use within 3–4 days.
- Reheat leftovers to 165°F; the beans will soften.