Sautéed Green Beans and Brussels Sprouts with Chile and Mint |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Green beans and Brussels sprouts might seem like the Abbott and Costello of the vegetable worldlanky and straight versus roly-polybut like so many odd couples, they go together beautifully. The key is to sautéthe vegetables so that they still have a little bite. Ingredients:
1 pound green beans, trimmed |
3 tablespoons olive oil |
1/4 teaspoon hot red pepper flakes |
1 1/2 pounds brussels sprouts, trimmed and sliced lengthwise 1/4 inch thick |
1/3 cup water |
1 teaspoon dried mint |
Directions:
1. Cook green beans in a 4-quart pot of well-salted boiling water, uncovered, until crisp-tender, 3 to 4 minutes. Drain.
2. Meanwhile, heat oil with red pepper flakes in a 12-inch heavy skillet (preferably straight-sided) over medium-high heat until it shimmers. Sauté Brussels sprouts with 1/2 teaspoon salt until crisp-tender, about 6 minutes.
3. Add beans and sauté 2 minutes. Add water and boil until evaporated and vegetables are just tender, about 2 minutes. Remove from heat and stir in mint. Season with salt.
4. Cooks' notes: Green beans can be boiled 1 day ahead and chilled in a sealable bag lined with damp paper towels. Brussels sprouts can be cut 1 day ahead and chilled in a sealable bag lined with damp paper towels.
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