Sauteed Green Beans with Pepper Flakes, Rosemary, and Lemon Zest

Ingredients

• 1 lb Green beans
• ½ tsp Salt
• ¼ cup Olive oil
• 4 cloves Garlic, minced
• ¼ tsp Pepper flakes
• 1 ½ Tbsp. Rosemary, chopped fine
• 1 lemon - zest of the whole lemon (clean the white off)
• 1 Tbsp. Butter, unsalted

Directions

1. Precook the trimmed green beans in a large pot of boiling, salted water.
2. When tender, shock the beans in iced water, drain, and reserve.
3. In a large sauté pan heat ¼ cup of olive oil. Add the minced garlic and cook gently until the garlic begins to color slightly.
4. Add ⅓ teaspoon (or more if you dare) of pepper flakes, chopped rosemary
   and the zest of 1 lemon. Sauté briefly to mingle the flavors and then add the beans.
5. Continue to cook until the beans are hot and nicely coated with the seasonings.
6. Add 1 tablespoon of unsalted butter and allow it to melt. Squeeze lemon over the top.

Yield: 6 servings
Serving Size: ¾ cup
Source: Culinary Institute of America at Greystone, Napa Valley, CA.