Take advantage of the end of summer green beans while there's still time!

These dudes are garlicky, slightly spicy, and excellent for various eatings. I like to mix them with pasta and a spoonful of labneh or some grated parmesan. You could also throw a poached egg in there if you felt like it. Of course, garlic green beans are also delicious next to some seared fish or marinated tempeh, or just on their own.

Garlic green beans

olive oil
garlic
green beans
red pepper flake
salt & pepper

Warm some olive oil in a wide frying pan over medium heat. While you're waiting, smash, peel, and roughly chop a handful of garlic cloves. Use as many as you want. Throw the garlic into the pan, adjust the heat if needed, and cook slowly.

Wash your green beans, top and tail them, and cut them into inch-long pieces. Use about a solid handful (or more) of beans per person. When the garlic has just begun to turn golden, add your beans to the pan. They may spit a bit if they're still wet. Add a shake or two of salt and a good pinch of red pepper flakes to the pan as well. If you like spice, go ahead and add more than a pinch of pepper flakes. It's all good.

Toss the pan around, spreading the garlicky oil all over the beans. Cook, stirring or tossing frequently, until the beans are cooked to your liking. This took me about five minutes, but the timing can vary depending on your stove and on how tender you want your beans.

Grind some pepper over your beans to finish.

Congratulations! You have achieved garlic green beans! Eat them and be happy.