- kosher salt and black pepper
- 1 pound green beans
- 3 tablespoons olive oil
- 2 cloves garlic, thinly sliced
- 1/4 to 1/2 teaspoon crushed red pepper
- In a large saucepan of boiling salted water, cook the green beans until tender, 3 to 4 minutes; drain.
- Wipe out the saucepan and heat the oil and garlic over medium heat until fragrant, 1 to 2 minutes. Add the green beans, ½ teaspoon salt, and ¼ teaspoon black pepper and toss to combine. Serve sprinkled with the crushed red pepper.