Ingredients:

  • 1 pound (450g) fresh green beans, trimmed
  • 2 tablespoons (30ml) olive oil
  • 4-6 cloves garlic, minced (about 2 tablespoons)
  • 1/4 teaspoon red pepper flakes (optional, adjust to taste)
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon toasted sesame seeds (optional, for garnish)

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the green beans and cook for 3-4 minutes, until bright green and crisp-tender. Immediately drain the beans in a colander and rinse with cold water to stop the cooking process. Pat dry with paper towels.
  2. Heat the olive oil in a large skillet or wok over medium-high heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 30 seconds, until fragrant and lightly golden (be careful not to burn the garlic!).
  3. Add the blanched green beans to the skillet and toss to coat with the garlic-infused oil. Sauté for 2-3 minutes, stirring frequently, until the beans are heated through and slightly browned in spots.
  4. Remove the skillet from the heat. Stir in the lemon juice and season with salt and pepper to taste. Toss to combine. Garnish with toasted sesame seeds (if using). Serve immediately.