Sauteed Green Beans and Brussels Sprouts with Chile and Mint

Ingredients

• Green beans

  Snap beans, raw

  16 oz or 454g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Brussels sprouts

  Raw

  1 lb or 453g

• Salt

  Table

  1 dash or 0.4g

• Water

  Plain, clean water

  4 tbsp or 59g

• Spearmint

  Dried

  1 tsp or 0.5g

Directions

1. Trim the green beans and slice the Brussels sprouts lengthwise into 1/4-inch pieces.
2. Bring a large pot of well-salted water to a boil. Blanch the green beans until crisp-tender, 3 to 4 minutes, then drain well.
3. Heat the olive oil and red pepper flakes in a large heavy skillet over medium-high until the oil shimmers. Add the Brussels sprouts, season lightly with salt, and sauté until crisp-tender, about 6 minutes.
4. Add the blanched green beans and cook, tossing, for 2 minutes. Pour in the water and cook at a brisk boil until it evaporates and the vegetables are just tender, about 2 minutes. Remove from heat, stir in the dried mint, and adjust seasoning with salt to taste.