Getting veggies from the fridge onto plates can sometimes seem like an insurmountable task at the end of a long day. Good intentions at the grocery store don’t always translate into effortless preparation at home.
Planning realistic, easy, and quick veg dishes can be the key to actually eating and really enjoying them.
These skillet green beans take 10-15 mins from start to finish. They’re garlicky, oily, a bit spicy, and delicious.
1.5 bag (or thereabouts) green beans, trimmed and rinsed
2 tbsp olive oil
3 cloves garlic, minced
1/2 tsp red pepper flakes
1/2 tsp sea salt & a bit of black pepper
2 tbsp water
Optional: a spritz of lemon or lime
Rinse your beans and pat dry.
Trim the beans by cutting off the hard stem - the fibrous end. It’s easiest to line them up in a row and just do one big cut. Don’t worry about getting it perfect. The pointy tips can stay on!
Add the olive oil to a pan on medium high heat.
Add the red pepper flakes to toast for a moment, then the green beans.
Let them brown for 2-3 mins, then add the garlic, sea salt and pepper. Stir for another minute - just until you smell the fragrant garlic.
Then add the water and cover, letting the beans steam for 1-2 minutes.
Remove the lid and remove the beans from the pan.
They should be tender-crisp; softer, but still have a little bite.
Optional to add a spritz of fresh lemon or lime to finish.