Recipe information
Yield
Makes 4 servings
Ingredients
3/4 pound haricot verts or other thin green beans, trimmed, leaving tails intact
3 tablespoons olive oil
1 small garlic clove, minced
1/2 teaspoon dried Aleppo chile flakes
1/4 teaspoon ground coriander
1/4 teaspoon fine sea salt
Preparation
Cook beans in a large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer with tongs to a bowl of ice and cold water to stop cooking. Drain well and pat dry with paper towels. Heat oil, garlic, chile flakes, coriander, and sea salt in a small skillet over moderate heat, stirring, until fragrant, about 30 seconds. Cool oil and toss with beans.
