Name: Haricots Verts with Aleppo Chile Oil
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

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.