Ingredients:

  • 1 pound (450g) fresh green beans, trimmed
  • 2 tablespoons (30ml) olive oil
  • 4 cloves garlic, minced (about 2 tablespoons)
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup (60ml) chicken broth or vegetable broth (optional)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon (15ml) lemon juice (optional)
  • 1 tablespoon (15ml) toasted sesame seeds (optional)

Instructions:

  1. Blanch the green beans in boiling salted water for 2-3 minutes until bright green and slightly tender-crisp. Drain in a colander and immediately plunge into an ice bath to stop the cooking process. Drain again thoroughly. (Alternatively, skip this step and cook directly in the skillet for a crisper bean).
  2. Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes (if using) and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic!
  3. Add the green beans to the skillet. Cook, stirring occasionally, for 5-7 minutes, or until the green beans are tender-crisp and slightly browned in spots.
  4. If using, add chicken or vegetable broth to the skillet. Cook for another minute, allowing the broth to reduce slightly and coat the green beans.
  5. Season with salt and pepper to taste. Stir in lemon juice (if using). Garnish with toasted sesame seeds (if using). Serve immediately.