Haricots Verts with Aleppo Chile Oil |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3/4 pound haricot verts or other thin green beans, trimmed, leaving tails intact |
3 tablespoons olive oil |
1 small garlic clove, minced |
1/2 teaspoon dried aleppo chile flakes |
1/4 teaspoon ground coriander |
1/4 teaspoon fine sea salt |
Directions:
1. Cook beans in a large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer with tongs to a bowl of ice and cold water to stop cooking. Drain well and pat dry with paper towels. 3Heat oil, garlic, chile flakes, coriander, and sea salt in a small skillet over moderate heat, stirring, until fragrant, about 30 seconds. Cool oil and toss with beans.
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