How to make Simple Skillet Green Beans
- Choose fresh greens beans that are free from wrinkles or any spots that are becoming mushy.
- Cut the stem ends off. An easy way to do that, is to line a handful up stem sides together and then cutting them off with a knife. I think this method is faster than breaking them off by hand.
- Next choose a large skillet. We have a nice big cast-iron skillet that I like to use for this recipe. You’ll need a lid- so make sure the skillet you choose has a lid that’ll work with it. (Note: a sheet of aluminum foil will work too if need be.)
- Add your oil to the skillet and let it get hot. After blooming the red pepper flake in the oil, add green beans to let them blister and brown. This step takes a bit of time, simply because the skillet is so full, and it takes a while to turn the mass of green beans to touch the skillet.
- After that step, you can add the garlic. Doing so earlier will allow it to burn. Cook it until it becomes fragrant, but doesn’t burn.
- Then add the water. Adding water will stop the browning, but it creates steam, so you can trap that in with the lid to cook the beans through.
- They’ll be become bright green and cooked to crisp tender perfection in a minute or two. And that’s it!
Serve 5
Prep time 15 minutes
Ingredients
2 tablespoons extra virgin olive oil
½ teaspoon red pepper flake, or to taste
1.5 pounds green beans, trimmed
2 cloves garlic, minced
½ teaspoon coarse kosher salt
2 tablespoons water
Instructions
- Heat oil in a large skillet over medium-high heat. Add red pepper flake and stir to coat the pepper in the oil. Add green beans and cook, stirring often until the beans are blistering and browning in areas, 5 to 7 minutes. Add garlic and salt and cook, stirring constantly until the garlic is fragrant and browning, about 30 seconds. Add water and immediately cover. Cook covered until the beans are bright green and crisp tender, 1 to 2 minutes. Serve immediately.
