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1
Bring a large pot of salted water to a boil.
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2
Add the broccoli and cook just until the color brightens, about 2 minutes.
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3
Using a slotted spoon, transfer the broccoli to a large bowl of ice water to cool completely.
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4
Drain the broccoli and set aside.
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5
Cook the green beans in the same pot of boiling salted water just until the color brightens, about 4 minutes.
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6
Drain, then add the green beans to another large bowl of ice water to cool completely.
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7
(The vegetables can be prepared up to this point 8 hours ahead.
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8
Dry thoroughly and refrigerate in a resealable plastic bag.)
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9
In a large saute pan, heat the oil over a medium-high flame.
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10
When almost smoking, add the garlic and 1 1/2 teaspoons of red pepper flakes, and aute just until fragrant and the garlic is pale golden, about 45 seconds.
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11
Using a slotted spoon, remove the garlic from the oil and discard (do not overcook the garlic as it will impart a very bitter taste to the dish).
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12
Add the broccoli, green beans, and 1/2 teaspoon each of sea salt and black pepper to the oil, and saute until the vegetables are heated through and crisp-tender, about 5 minutes.
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13
Season with more red pepper flakes, sea salt, and black pepper to taste.
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14
Transfer the mixture to a bowl and serve immediately.
