Green Beans with Garlic and Rosemary

Total Time:
30 min
10 min
20 min

6 to 8 servings

  • 2 cups stale crusty bread cubes
  • 6 tablespoons extra-virgin olive oil
  • 2 teaspoons finely chopped fresh rosemary
  • Pinch of red pepper flakes
  • Kosher salt
  • 2 pounds green beans, trimmed and halved
  • 4 cloves garlic, thinly sliced
  • Zest of 1 lemon
  • Freshly ground pepper
  • 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

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