Sautéed Green Beans And Brussels Sprouts With Chile And Mint - cooking recipe

Ingredients

1 pound green beans, trimmed
3 tablespoons olive oil
1/4 teaspoon hot red pepper flakes
1 1/2 pounds Brussels sprouts, trimmed and sliced lengthwise 1/4 inch thick
1/3 cup water
1 teaspoon dried mint

Preparation

Cook green beans in a 4-quart pot of well-salted boiling water, uncovered, until crisp-tender, 3 to 4 minutes. Drain.
Meanwhile, heat oil with red pepper flakes in a 12-inch heavy skillet (preferably straight-sided) over medium-high heat until it shimmers. Saute Brussels sprouts with 1/2 teaspoon salt until crisp-tender, about 6 minutes.
Add beans and saute 2 minutes. Add water and boil until evaporated and vegetables are just tender, about 2 minutes. Remove from heat and stir in mint. Season with salt.