Sautéed Green Beans and Brussels Sprouts with Chile and Mint
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1/3 cup water
- 3 tablespoons olive oil
- 1 teaspoon dried mint
- 1 pound green beans, trimmed
- Carbohydrate 12 g(4%)
- Fat 5 g(8%)
- Fiber 5 g(19%)
- Protein 4 g(8%)
- Saturated Fat 1 g(4%)
- Sodium 25 mg(1%)
- Calories 99
Preparation Cook green beans in a 4-quart pot of well-salted boiling water, uncovered, until crisp-tender, 3 to 4 minutes. Drain. 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. 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. 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.
Preparation Cook green beans in a 4-quart pot of well-salted boiling water, uncovered, until crisp-tender, 3 to 4 minutes. Drain. 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. 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. 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.
