Anti Inflammatory Sauteed Green Beans with Garlic
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Learn more →Ingredients
4 servings
- 1 lb fresh green beans, trimmed
- 2 tbsp olive oil
- 4 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes (optional)
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- 1 tbsp fresh lemon juice
Instructions
- 1
Bring a large pot of salted water to a boil. Add the green beans and blanch for 2 minutes, until bright green and just barely tender. Drain in a colander and shake off as much water as possible — dry beans will sear rather than steam.
- 2
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the green beans in a single layer and cook, undisturbed, for 2 minutes, until lightly blistered on the underside.
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