Green Beans with Garlic and Rosemary

1. 1

   Pulse the bread in a food processor until coarsely chopped.

2. 2

   Heat 2 tablespoons olive oil in a medium skillet over medium heat.

3. 3

   Add the bread, 1 teaspoon rosemary, the red pepper flakes and a pinch of salt.

4. 4

   Cook, stirring occasionally, until the bread is golden brown, about 10 minutes; transfer to a bowl.

5. 5

   Meanwhile, bring a large pot of salted water to a boil.

6. 6

   Add the green beans and cook until crisp-tender, about 6 minutes.

7. 7

   Drain, rinse under cold water and blot dry with paper towels.

8. 8

   (You can refrigerate the green beans, covered, for up to 4 hours; keep the bread mixture at room temperature.)

9. 9

   Heat the remaining 1/4 cup olive oil and the garlic in a large nonstick skillet over medium-high heat.

10. 10

    Cook until the garlic is lightly golden, about 3 minutes, adding the remaining 1 teaspoon rosemary during the last 30 seconds.

11. 11

    Add the green beans and lemon zest; cook, stirring, until coated.

12. 12

    Season with salt and pepper and stir in the bread mixture.

13. 13

    Photograph by Ryan Dausch

* Per serving · 4 servings · Values may vary.

No additional tips available.