Green Beans with Garlic and Rosemary

• 2 cups stale crusty bread cubes
• 6 tablespoons extra-virgin olive oil
• 2 teaspoons finely chopped fresh rosemary
• Pinch of red pepper flakes
• Kosher salt
• 2 pounds green beans, trimmed and halved
• 4 cloves garlic, thinly sliced
• Zest of 1 lemon
• Freshly ground pepper

1. Pulse the bread in a food processor until coarsely chopped.
2. Heat 2 tablespoons olive oil in a medium skillet over medium heat.
3. Add the bread, 1 teaspoon rosemary, the red pepper flakes and a pinch of salt.
4. Cook, stirring occasionally, until the bread is golden brown, about 10 minutes; transfer to a bowl.
5. Meanwhile, bring a large pot of salted water to a boil.
6. Add the green beans and cook until crisp-tender, about 6 minutes.
7. Drain, rinse under cold water and blot dry with paper towels.
8. (You can refrigerate the green beans, covered, for up to 4 hours; keep the bread mixture at room temperature.)
9. Heat the remaining 1/4 cup olive oil and the garlic in a large nonstick skillet over medium-high heat.
10. Cook until the garlic is lightly golden, about 3 minutes, adding the remaining 1 teaspoon rosemary during the last 30 seconds.
11. Add the green beans and lemon zest; cook, stirring, until coated.
12. Season with salt and pepper and stir in the bread mixture.
13. Photograph by Ryan Dausch

bread cubes, extravirgin olive oil, fresh rosemary, red pepper, kosher salt, green beans, garlic, lemon, freshly ground pepper

Taken from www.foodnetwork.com/recipes/food-network-kitchens/green-beans-with-garlic-and-rosemary.html (may not work)