Sautéed Green Beans And Brussels Sprouts With Chile And Mint
- 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
- 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. Saute Brussels sprouts with 1/2 teaspoon salt until crisp-tender, about 6 minutes.
- Add beans and saute 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.
green beans, olive oil, hot red pepper, brussels sprouts, water, mint
Taken from www.epicurious.com/recipes/food/views/sauteed-green-beans-and-brussels-sprouts-with-chile-and-mint-355981 (may not work)