Recipe courtesy of Food Network Kitchen
Green Beans with Garlic and Rosemary
Total:
30 min
Active:
10 min
Yield:
6 to 8 servings
Level:
Easy
Total:
30 min
Active:
10 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Pulse the bread in a food processor until coarsely chopped. Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the bread, 1 teaspoon rosemary, the red pepper flakes and a pinch of salt. Cook, stirring occasionally, until the bread is golden brown, about 10 minutes; transfer to a bowl.

Meanwhile, bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 6 minutes. Drain, rinse under cold water and blot dry with paper towels. (You can refrigerate the green beans, covered, for up to 4 hours; keep the bread mixture at room temperature.)

Heat the remaining 1/4 cup olive oil and the garlic in a large nonstick skillet over medium-high heat. Cook until the garlic is lightly golden, about 3 minutes, adding the remaining 1 teaspoon rosemary during the last 30 seconds. Add the green beans and lemon zest; cook, stirring, until coated. Season with salt and pepper and stir in the bread mixture.

Photograph by Ryan Dausch

IDEAS YOU'LL LOVE

Green Beans with Lemon and Garlic

Recipe courtesy of Gina Neely|Pat Neely

Best Ever Green Bean Casserole

Recipe courtesy of Alton Brown

Southern Green Beans

Recipe courtesy of Rachael Ray

Black Beans

Recipe courtesy of Ree Drummond

Black Bean Salad

Recipe courtesy of Guy Fieri

Sweet and Hot Quick Pickled Green Beans

Recipe courtesy of Jeff Mauro

Green Bean Casserole with Homemade Mushroom Gravy

Recipe courtesy of Guy Fieri

Berbere-Roasted Hake with Cool Bean Salad

Recipe courtesy of Eddie Jackson

Black Beans and Rice

Recipe courtesy of Ingrid Hoffmann

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking