From Ian Urriola (’14)
1/2 lb of fresh green beans, trimmed
1/2 lb of cherry/grape tomatoes, sliced in half
Olive oil, for sauteing
4 cloves of garlic, minced (about 3 Tablespoons)
Crushed red pepper flakes, to taste (optional)
Parmesan Cheese, grated, to taste (optional)
Cooked Bacon, crumbled/cut up (optional)
Bring 4 quarts of salted water to a boil.
Have a bowl of ice water (not salted) standing by.
When a rolling boil is reached, blanch the green beans for 90 seconds.
Using a slotted spoon/spider, immediately remove the green beans from the hot water and transfer them to the ice water.
When cooled, strain the green beans and place on paper towel to dry.
Place a large skillet or fry-pan (or better yet, a wok) on high heat.
When pan is hot (so that when water droplets are thrown on the pan, they evaporate immediately) add your oil, enough so that it covers the bottom of the pan.
Immediately add the garlic.
Keep the pan moving so that nothing burns, saute for 30 seconds.
Add the tomatoes to the pan with a pinch of Kosher salt.
Saute for 2 minutes, 30 seconds.
Add the cooked green beans and saute until they are warmed.
Transfer to serving bowl of choice and sprinkle with crushed red pepper flakes, grated Parmesan cheese, and bacon if desired.
Toss to combine and serve immediately.
(Alternative: Dice the raw bacon into 1/2 cubes and cook in the saute pan you will use for the green beans and tomatoes. When crispy, transfer the bacon bits to a paper towel lined plate with a slotted spoon or spider, leaving the bacon grease in the pan. Add the garlic to the hot bacon grease and resume recipe from there.)