it's delicious. Second, it's lickety-split and easy
as can be. Third, it accents the veggie's taste, rather
than destroying it. If you find yourself skipping your
vegetables because you forget until your entree's done,
this recipe will kill your excuse. Your other food won't
have time to get cold before this is done.
green beans (a
couple handfuls per person), rinsed and ends broken
coarsely ground black
up your pan on medium heat. Add olive oil and heat a
in your green beans and shake or stir occasionally until
the beans start to sear. Little black spots will appear.
This should take about 2 minutes or so, depending on
the amount of beans you're cooking.
in fresh black pepper, toss in some coarse Kosher salt
(the coarse stuff doesn't dissolve into the oil, so
you get a more distinct flavor) and the crushed red
pepper, give the pan a final shake, and it's done.