Sautéed Green Beans and Brussels Sprouts with Chile and Mint Recipe

Sautéed Green Beans and Brussels Sprouts with Chile and Mint Recipe

  • 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
  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.
Recipe of the Day|