Sautéed Green Beans And Brussels Sprouts With Chile And Mint

1. 1

   Cook green beans in a 4-quart pot of well-salted boiling water, uncovered, until crisp-tender, 3 to 4 minutes. Drain.

2. 2

   Meanwhile, heat oil with red pepper flakes in a 12-inch heavy skillet (preferably straight-sided) over medium-high heat until it shimmers. Saute Brussels sprouts with 1/2 teaspoon salt until crisp-tender, about 6 minutes.

3. 3

   Add beans and saute 2 minutes. Add water and boil until evaporated and vegetables are just tender, about 2 minutes. Remove from heat and stir in mint. Season with salt.

* Per serving · 4 servings · Values may vary.

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