Sauteed Green Beans with Pepper Flakes, Rosemary, and Lemon Zest
1 lb Green beans ½ tsp Salt ¼ cup Olive oil 4 cloves Garlic, minced ¼ tsp Pepper flakes 1 ½ Tbsp. Rosemary, chopped fine 1 lemon - zest of the whole lemon (clean the white off) 1 Tbsp. Butter, unsalted
1. Precook the trimmed green beans in a large pot of boiling, salted water. When tender, shock the beans in iced water, drain,. and reserve. 2. In a large sauté pan heat ¼ cup of olive oil. Add the minced garlic and cook gently until the garlic begins to color slightly. 3. Add ⅓ teaspoon (or more if you dare) of pepper flakes, chopped rosemary and the zest of 1 lemon. Sauté briefly to mingle the flavors and then add the beans. Continue to cook until the beans are hot and nicely coated with the seasonings. 4. Add 1 tablespoon of unsalted butter and allow it to melt. Squeeze lemon over the top.
Yield: 6 servings Serving Size: ¾ cup Source:Culinary Institute of America at Greystone, Napa Valley, CA.