2 Tbsp Vera Jane’s Extra-Virgin Olive Oil
2 cloves garlic, minced
Pinch of red chili flakes
1 lb green beans, trimmed and blanched
1-2 tsp granulated sugar
Salt and pepper to taste

Heat oil in a large sauté pan. Add the garlic and sauté for a brief minute or two. Add the red chili flakes and stir. Toss in the blanched, well-drained green beans and toss over medium-high heat. Add the sugar and taste to adjust the seasoning. Add the salt and pepper to taste.

Trim both ends of beans. Boil 2 to 3 cups water + 1 tsp salt. Throw beans in and cook no more than 2 to 3 minutes. Scoop out and immediately with colander spoon put them into an ice bath to shock. Drain beans.