I have a hard time with green beans. They have so much potential, but many of the recipes I see out there are uninspiring. Hello, green bean casserole (gross). The best green beans I have are usually at restaurants – namely, Din Tai Fung. So simple, but they are just cooked and seasoned so perfectly and man…I think I could eat them everyday.
When I found this recipe on What’s Gaby Cooking it was everything I wanted – simple, quick, easy, and looked damn near close to the deliciousness I have experienced while dining out.
Aaand yep – no disappointments here! I threw this dish together in minutes and had it alongside a simple chicken stir fry. It’s addicting – but that’s ok because it’s guilt-free! I really don’t know if I will ever make any other green bean dish again!
Spicy Garlic Green Beans
barely adapted from What’s Gaby Cooking
serves about 4 as a side dish
- 1 pound green beans, ends trimmed
- 2 tablespoons olive oil
- 6 cloves garlic, chopped
- 1 shallot, thinly sliced
- 1 tablespoon red pepper flakes (less if you aren’t that into spicy)
- squeeze of lemon juice (about 1-2 lemon wedges)
- flaky salt and lemon zest to garnish
- 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 shallot, 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 and shallots are evenly distributed amongst the green beans.
- Squeeze lemon juice over green beans, season with salt and the lemon zest and serve immediately.