- 4 tablespoons olive oil, divided
- 6 cloves garlic, thinly sliced
- 1/2 teaspoon crushed red pepper flakes (or less if you are sensitive to heat)
- 1 tablespoon capers
- 1 lb. green beans, stemmed
- kosher salt to taste
- Heat the broiler to high for at least 15 minutes. Line a rimmed sheet pan with aluminum foil.
- In a small skillet, place 2 tablespoons of the oil, the garlic, crushed red pepper flakes (start with a quarter teaspoon if you are sensitive to heat), and capers. Turn the heat to low and let the oil slowly infuse.
- Meanwhile, toss the green beans on the prepared sheet pan with the remaining 2 tablespoons olive oil and kosher salt to taste. Taste a green bean raw — it should taste nicely seasoned. Transfer pan to broiler and cook 2 minutes. Check. If the beans aren’t beginning to char, return for another 1 to 2 minutes. If they are charring, toss, and return to the broiler for another 2 minutes. Check again. Remove from oven if the beans are blistered to your liking, otherwise, cook for another minute or so. (Note: When my broiler has preheated sufficiently, my beans consistently blister in 5 minutes, with one toss halfway through. Every oven is different, however, so be vigilant!)
- Transfer blistered green beans to a serving platter.
- Meanwhile, your olive oil should be gently shimmering with the garlic, capers, and pepper flakes. Turn the heat up to medium or high and keep a close watch. Stir occasionally and as soon as you see the garlic beginning to brown at the edges and crisp up, remove the pan from the burner and pour the oil over the beans.
- Gently toss. Taste. Season with more salt if desired. Serve immediately.
- Category: Side Dish
- Method: Broiler/Stovetop
- Cuisine: American
Keywords: blistered, broiled, green beans, garlic, spicy, capers, chilies, crushed red pepper flakes