Garlic Green Beans
- 3 cloves fresh garlic plus 2 extra cloves of fresh garlic.
- 1 tsp-1 tbsp chili flakes or fresh chilis (optional)
- 2/3 cup good olive oil
- ½ lb fresh green beans, ends trimmed
- 1 lemon, juiced
First, peel and smash the first 3 cloves of garlic. Add to a small sauce pan with olive oil and chili flakes over low heat. Allow the flavors of the garlic and chili to permeate the oil for 20-30 minutes, but be sure to keep an eye on the garlic to make sure that it does not burn. Light bubbling is okay, but it should not be frying the garlic. After 20 minutes, strain out the garlic and chili with a fine mesh strainer, preserving the oil in a glass jar or bowl (you can make a big batch of this recipe to use for other things, it compliments almost any dish).
Steam the green beans for 2-5 minutes, until crisp tender. Remove the green beans in the steamer basket to let them dry a little. Dice the left over 2 fresh garlic cloves and set aside. In a medium/large skillet heat 2 tbsp of the garlic chili oil and add the semi-dry green beans (if they are still wet, they will splatter so be careful). Toss them around in the oil and let them sizzle for 2 minutes, stirring frequently to prevent from burning. Add the garlic and continue to stir, cook to your desired doneness. Place the green beans in a bowl and squeeze the juice of ½-1 lemon over the top and toss.