Spicy Green Beans
This is a great way to dress up green beans but really it could be used on any veggie you’d like. I made this for Mike and his family and it was well received. With that said, I added too much of the chili flakes (see notes) and needless to say, we drank a lot of water that night! Really though, I choose to believe I was doing everyone a favour because A) water is good for you and B) spicy food speeds up your metabolism; enjoy!
Serves 4
2 tbsp extra virgin olive oil
¼ tsp – ½ tsp red chili flakes
3 Cloves garlic, crushed
1 ib green beans, ends trimmed, washed
Salt
Coarse salt
Pepper
– Using a deep skillet, bring some water (about an inch deep) to boil to cook the beans; season the water with salt.
– Cook the beans for 2 minutes and then drop them into a cold bath (or cold water in your sink like I did!).
– Return the pan to the stove and add the olive oil, then the chili flake and garlic.
– Turn the pan to medium high and when the chili flakes and garlic begin to brown, add the green beans (shake off the excess water but leaving the beans wet is fine); season with salt and pepper.
– Sauté for about a minute, until the garlic is cooked through.
– Top with coarse salt just before serving.
– Serve immediately or at room temperature.
Notes:
- If you are sensitive to heat then stick to ¼ tsp of the chili flakes; ½ tsp is HOT!
- Adding the garlic and chili flakes to the oil when it’s cold infuses the oil with the garlic and chili flake flavour as it heats.