Pan-Seared Green Beans with Crispy Garlic and Anchovies
Ingredients
- 1½ poundsgreen beans
- ·anchovy fillets
- 4 clovesgarlic
- 3 tablespoonolive oil
- ¼ teaspoonred pepper flakes
- 1lemon
- ·salt
- ·black pepper
Prep
- 01
Trim the ends off 1.5 pounds green beans.
- 02
Mince 4 cloves garlic.
- 03
Roughly chop 2 or 3 anchovy fillets.
Method
- 01
Heat 3 tablespoons olive oil in a large skillet over medium-high heat.
- 02
Add minced garlic and anchovies, stirring constantly for 1 minute until fragrant and the anchovies begin to break down.
- 03
Add red pepper flakes and cook for 15 seconds.
- 04
Increase heat to high and add green beans in a single layer. Do not stir for 3 to 4 minutes, letting them char and blister.
- 05
Toss the beans and cook for another 3 to 4 minutes, shaking the pan occasionally, until they are tender-crisp with spotty browning.
- 06
Taste and season with salt and black pepper. Squeeze fresh lemon juice over the top and toss gently.
- 07
Transfer to a plate and serve warm.
Spice Tips
Red pepper flakes are already included, but you can double them for extra heat. A pinch of garlic powder adds depth if you like a more savory finish. A grating of Pecorino Romano cheese over the warm beans is lovely if you have it on hand.
The anchovies dissolve into the oil and add umami depth without tasting fishy—a classic Italian technique. If you prefer to skip them, add 1/2 teaspoon salt in step 2 instead. Serve as a side or over toasted bread for a light meal.