Sunday, May 19, 2013

Green Beans and Broccoli

This was a great new side dish that was very easy to make! I did use fresh green beans and I think that made all the difference! Next time, I might add some sliced zucchini and water chestnuts, just to throw it over the top! The nice thing about this dish is that you can also get the veggies ready up to 8 hours beforehand.


Green Beans and Broccoli-adapted from Everyday Italian by Giada de Laurentiis
Total Time: 20 Minutes
Serves 4

  • 32 ounce bag frozen broccoli, thawed
  • 1/2 pound fresh green beans, trimmed
  • 1/2 cup extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons crushed red pepper flakes
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
Bring a large pot of salted water to boil. Cook the green beans just until the color brightens, about 4 minutes. Drain, then put the green beans in a large bowl of ice water to cool completely (this can be done up to 8 hours ahead of time).

In a large skillet, heat the oil over medium-high heat. Add broccoli, green beans, garlic, red pepper flakes, sea salt and black pepper and saute until the vegetables are heated through and crisp-tender, about 5 minutes. Season with more red pepper flakes, salt or pepper, if desired and serve immediately.
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