Sautéed Green Beans And Brussels Sprouts With Chile And Mint Food
SAUTéED GREEN BEANS AND BRUSSELS SPROUTS WITH CHILE AND MINT
Green beans and Brussels sprouts might seem like the Abbott and Costello of the vegetable world-lanky and straight versus roly-poly-but like so many odd couples, they go together beautifully. The key is to sautéthe vegetables so that they still have a little bite.
Provided by Melissa Roberts
Time 20m
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Cook green beans in a 4-quart pot of well-salted boiling water, uncovered, until crisp-tender, 3 to 4 minutes. Drain.
- Meanwhile, heat oil with red pepper flakes in a 12-inch heavy skillet (preferably straight-sided) over medium-high heat until it shimmers. Sauté Brussels sprouts with 1/2 teaspoon salt until crisp-tender, about 6 minutes.
- Add beans and sauté 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.
LINDA'S STRING BEAN AND BRUSSELS SPROUTS SAUTE
Make and share this Linda's String Bean and Brussels Sprouts Saute recipe from Food.com.
Provided by Lindas Busy Kitchen
Categories Vegetable
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Boil brussels sprouts and green beans until tender, about 20 minutes. Drain well and set aside.
- On medium heat, in a frying pan, melt butter.
- Add garlic, and let brown just a little bit.
- Add brussels sprouts and green beans, and toss in butter.
- Salt and pepper, to taste.
- Serve with a little Balsamic vinegar sprinkled over the top.
Nutrition Facts : Calories 327.5, Fat 24, SaturatedFat 14.8, Cholesterol 61.1, Sodium 207.3, Carbohydrate 26.8, Fiber 11.5, Sugar 5.7, Protein 8.1
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