With Christmas coming up, I know my family will be wanting to have green bean casserole. I, on the other hand, like my green beans to be fresher, lighter, and healthier (i.e. no creamy soup, fried onions, etc.). So, the idea of green beans that are dressed up with only garlic, lemon juice, and chili pepper (my favorite) totally appeals to me. Which is why I had to try this recipe out after having my eye on it for so long.
I love that they're so quick to make - just a couple minute blanch in hot water and then saute everything all together. What surprised me was that the garlic wasn't overpowering at all (even with six cloves of it). I did end up cutting the amount of chili flakes in half and it was more than enough to give it that kick. All in all, I ended up with a dish that was tasty, healthy, and full of beautiful bright color. Maybe I can convince my family to forego the green bean casserole with this recipe. One can hope.
Spicy Garlic Green Beans (adapted from What Gaby's Cooking)
1 lb. green beans, ends trimmed
2 Tbsp. olive oil
6 cloves garlic, minced
1 1/2 tsp. red pepper flakes
Bring a large pot of water to a boil. Add the green beans and cook for 2 minutes. Drain the green beans and set aside.
In a large heavy bottom skillet, heat the olive oil over medium high heat. Add the garlic and red pepper flakes and sauté for 2 minutes until the garlic becomes fragrant. Add the green beans and mix everything together, making sure the garlic is evenly distributed amongst the green beans.
Squeeze a little lemon juice over the green beans and enjoy.