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1 pound Romano or other green beans, trimmed
2 Cayenne Chile Peppers, thinly sliced
3 Tbsp. Olive Oil
3 cloves Garlic, crushed with the side of a knife
Flaky Salt, such as Jacobsen Salt
Freshly ground Black Pepper
- Heat the oil in a 12-inch skillet over medium-high heat. Add the garlic and chiles and cook until the garlic begins to turn pale golden and the oil is fragrant, about 3 minutes. Remove the garlic and chiles and set aside.
- Add the beans to the pan and sauté until they turn bright green and are crisp-tender, about 5 minutes. Reduce the heat to medium. Return the garlic and chiles to the skillet and toss to combine. Season with flaky salt and black pepper.
- Plate on a large platter, family-style.
