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Dramatically Seared Green Beans with Garlic and Chiles

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.

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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.

Servings
SERVING

Ingredients

  • 2 Tbs. canola or peanut oil
  • 1 lb. green beans, trimmed
  • 3 cloves garlic, minced (1 Tbs.)
  • ¼ tsp. to ½ tsp. red pepper flakes, optional

Preparation

Heat large, deep skillet or wok 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. Cook 3 minutes, shaking pan or using tongs to turn and move beans so they cook quickly and evenly. Stir in garlic and red pepper flakes, if desired, and cook 1 minute more, stirring constantly, or until beans are crisp-tender.

Nutrition Information

  • Serving Size Serves 4
  • Calories 96
  • Carbohydrate Content 8 g
  • Cholesterol Content 0 mg
  • Fat Content 7 g
  • Fiber Content 3 g
  • Protein Content 2 g
  • Saturated Fat Content 0 g
  • Sodium Content 152 mg
  • Sugar Content 2 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g