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.
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