Sautéed Green Beans & Bell Pepper with Almonds & Mint

Sautéed Green Beans & Bell Pepper

with Almonds & Mint

15 MIN
$10.99 Serves 2-4
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Vegetarian
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From the Test Kitchen

Introducing Add-ons—a weekly selection of appetizers, sides, and desserts that you can add to your box and fill out your table. This vibrant duo of green beans and bell pepper—sautéed with garlic and crushed red pepper and finished with tangy vinegar—is a perfect accompaniment to any weeknight meal.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    180 Cals (est.)
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fresh
ingredients
Sautéed Green Beans & Bell Pepper with Almonds & Mint
Title
time-saving
tips & techniques
step-by-step
instructions
1 Prepare the ingredients

Wash and dry the fresh produce. Cut off and discard the stems of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut off and discard any stem ends from the green beans. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. Pick the mint leaves off the stems.

2 Cook the vegetables & serve your dish

In a large pan, (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced pepper and green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the smashed garlic cloves and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened. Turn off the heat. Carefully stir in the vinegar until the vegetables are coated. Taste, then season with salt and pepper if desired. Discard the smashed garlic cloves. Serve the cooked vegetables garnished with the almonds and mint leaves (tearing just before adding). Enjoy!

Tips from Home Chefs

1 Prepare the ingredients

Wash and dry the fresh produce. Cut off and discard the stems of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut off and discard any stem ends from the green beans. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. Pick the mint leaves off the stems.

2 Cook the vegetables & serve your dish

In a large pan, (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced pepper and green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the smashed garlic cloves and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened. Turn off the heat. Carefully stir in the vinegar until the vegetables are coated. Taste, then season with salt and pepper if desired. Discard the smashed garlic cloves. Serve the cooked vegetables garnished with the almonds and mint leaves (tearing just before adding). Enjoy!

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