Green Beans with Garlic and Rosemary
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 209
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 19
- Dietary Fiber
- 5
- Sugar
- 6
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 443
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
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
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.