PREP: 15 minutes
COOK: 20 minutes

INGREDIENTS

• 1 pound green beans, trimmed
• 2 garlic cloves, thinly sliced
• ¼ teaspoon crushed red pepper flakes
• 1 teaspoon kosher salt
• 1 medium tomato, cored and torn into pieces
• 2 to 3 tablespoons extra-virgin olive oil
• 1 large sprig fresh basil

DIRECTIONS

1. Rinse and drain green beans. Place beans in medium saucepan while still slightly wet. Add garlic, red pepper flakes, salt, tomato and oil. Cover, cook over medium-low heat, stirring occasionally, until beans are soft, about 15 minutes.
2. Add basil sprig; cook, uncovered, stirring constantly, until most of the juices have evaporated, about 5 minutes. Transfer mixture to a serving bowl. Discard basil sprig before serving.

YIELDS: 6 servings

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