Sauteed Green Beans and Brussels Sprouts with Chile and Mint

Ingredients

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Spearmint

  Dried

  1 tsp or 0.5g

• Green beans

  Snap beans, raw

  4 ⁹⁄₁₆ cup, pieces or 453g

• Water

  Plain, clean water

  ⅓ cup or 79g

• Brussels sprouts

  Raw

  1 ½ lb or 680g

Directions

1. PREPARATION: Trim green beans. Trim brussel sprouts and slice lengthwise 1/4 inch thick.
2. Cook green beans in a 4-quart pot of well-salted boiling water, uncovered, until crisp-tender, 3 to 4 minutes. Drain.
3. Meanwhile, heat oil with red pepper flakes in a 12-inch heavy skillet (preferably straight-sided) over medium-high heat until it shimmers. Saut Brussels sprouts with 1/2 teaspoon salt until crisp-tender, about 6 minutes.
4. Add beans and saut 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.

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