Heat 2 teaspoons olive oil in a large non-stick skillet over medium-high heat. Add 1 1/2 pound haricot vert or green beans. Cook 3 minutes or until lightly browned. Add 1 tablespoon minced fresh garic and 1/4 teaspoon crushed red pepper. Remove from heat; stir in 1 1/2 teaspoons white wine vinegar, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper.
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