Dramatically Seared Green Beans with Garlic and Chiles

Serves 4

30 minutes or fewer

Once the beans are trimmed, all you need is a large, hot pan, and the rest is one big, quick sizzling action. These will keep for up to a week in a tightly covered container in the refrigerator.

• 2 Tbs. canola or peanut oil
• 1 lb. green beans, trimmed
• 3 cloves garlic, minced (1 Tbs.)
• ¼ tsp. to ½ tsp. red pepper flakes, optional

Heat large, deep skillet or wok 2 minutes over medium heat. Add oil, and swirl to coat pan. Increase heat to high, wait 30 seconds, then add green beans and big pinch of salt. Cook 3 minutes, shaking pan or using tongs to turn and move beans so they cook quickly and evenly. Stir in garlic and red pepper flakes, if desired, and cook 1 minute more, stirring constantly, or until beans are crisp-tender.

nutritional information

Per Serving:

• Calories: 96
• Protein: 2 g
• Total Fat: 7 g
• Saturated Fat: 0.5 g
• Carbohydrates: 8 g
• Cholesterol: 0 mg
• Sodium: 152 mg
• Fiber: 3 g
• Sugar: 2 g

Vegan Gluten-Free