Sauteed Haricots Verts

Filed under Vegetables

Anne Burrell's side for Braised Chicken Thighs with Mushrooms and Almonds.

Ingredients

1/2 lb Green bean, haricots verts (baby string beans), stem ends removed
Olive oil, extra-virgin
2 clove Garlic, smashed
1 pinch Red pepper flakes, crushed
Kosher salt

Directions

Boil the beans in well-salted water until tender but toothsome, 5 to 7 minutes, then shock in well-salted ice water. Drain and set aside.
Coat a large saute pan with olive oil, add the garlic and red pepper and bring to medium-high heat. When the garlic is golden and very aromatic, discard it.
Saute the beans until hot and coated with oil. Season with salt and serve right away.