This Father’s Day, to go along with the brined and char grilled pork chops, I made a side of garlic infused olive oiled green beans. They were so good! This is a very easy dish to make, as it calls for 6 ingredients, two of which are salt and pepper.
FRENCH GREEN BEANS WITH GARLIC INFUSED OLIVE OIL
2 lbs French Green Beans
1/2 cup Extra Virgin Olive Oil
8 – 10 large Garlic cloves
1/2 teaspoon Red Chili Flakes
1 teaspoon Sea Salt
1/2 teaspoon freshly ground Black Pepper
Begin by washing and de-stringing the green beans. I love using French green beans, because they tend to be much more tender and have less strings than regular green beans. You may snap off the jagged top and any strings you find. Blanch the prepped green beans in a large pot of boiling salted water for about 3 to 5 minutes. The green beans should be a bit tender, while retaining a slight crunch. Drain the beans immediately, and immerse them in a large bowl of icy water. This allows the green beans to stop cooking, while maintaining their beautiful green color.
After the green beans have cooled in their icy bath, drain them, and make sure to dry them thoroughly.
Meanwhile, thinly slice the garlic cloves, and place them in a small sauce pan with the extra virgin olive oil and red chili flakes. Cook on low heat for about 30 minutes, then turn up the heat to medium high, and allow the garlic to crisp and get to a golden color. Immediately as the garlic becomes golden in color, turn off the heat, remove the cloves, and place them in a small bowl to the side.
In a large sauté pan on medium heat, add the garlic and red chili flake infused oil, the green beans, salt, and pepper. Toss until all the green beans are evenly coated. Leave on the heat and toss occasionally to warm the beans. Check the seasoning and adjust accordingly. Turn the heat off, add the golden garlic slices to the green beans, and toss. Gently ladle or scoop the French green beans into a serving platter … bon appétit!