Spicy Green Beans with Lemon and Garlic - Alison Roman
If you’re going to skip a salad, at least you have these green beans. They’re long-ish cooked till tender, but never lose their vibrant punchiness thanks to a not-insignificant amount of lemon*...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Pot
- Stove
- Tongs
- Wooden spoon
- Measuring cup
Ingredients
- 8 cloves garlic
- 1 lemon , seeds removed, thinly sliced, plus 1 lemon, halved (for juicing)
- ¼ cup olive oil
- 1 medium shallot , thinly sliced lengthwise
- Kosher salt , freshly ground black pepper
- 1 teaspoon crushed red pepper flakes , plus more
- 2 pounds green beans or haricots verts , stems removed (I leave the tails)
- ¼ cup parsley , coarsely chopped
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