If using fresh green beans, blanch in boiling water for 3–4 minutes, then transfer to an ice bath. Drain well.
Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
Add the green beans and red pepper flakes. Sauté for 5–7 minutes, stirring occasionally, until beans are tender and slightly crisp.
Season with salt, pepper, and a squeeze of lemon juice.
Garnish with toasted nuts if desired, and serve warm.
Serving and Storage Tips:
Serve as a side dish with grilled meats, baked tofu, or over rice.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Variations:
Swap lemon juice with balsamic vinegar for a tangy twist.
Add cherry tomatoes or sautéed mushrooms for more flavor.
Stir in crumbled feta or parmesan for a richer version.
FAQ:
Q: How long can canned goods be expired and still be safe to eat?
A: If a can is more than 1–2 years past its expiration date and shows signs of damage (rust, swelling, leaks, or dents), toss it. Even if it looks fine, quality (and potentially safety) degrades over time. When in doubt, throw it out.
Q: Can I use frozen green beans instead of fresh or canned?
A: Absolutely! Just thaw and pat dry before sautéing.
Q: What if I don’t have garlic?
A: Try shallots, onion powder, or garlic-infused oil as a substitute.
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