Ingredients
| 2 1/2 | pounds green beans, trimmed |
| kosher salt | |
| 1/2 | pound bacon, roughly chopped |
| 1 | small onion, finely chopped |
| 3 | cloves garlic, minced |
| 1 | teaspoon red pepper flakes |
| juice of ½ lemon | |
| freshly ground pepper | |
| salt, optional |
Instructions
Add green beans to a large pot of boiling salted water. Cook until bright green in color and crisp-tender, about 5 minutes. Drain, then shock green beans in a large bowl of ice water to stop the cooking. Drain again, pat dry, then set aside. Cook bacon in a large, heavy sauté pan until crisp, about 5 minutes. Remove bacon and place on a paper-towel-lined plate to
drain. Spoon off excess grease from the pan, leaving 2 tablespoons. Add onion and sauté until soft, about 4-5 minutes. Sprinkle in garlic and red pepper flakes and sauté for 1 minute. Add green beans and cook until heated. Return bacon to the pan. Add lemon juice, pepper and salt, if desired. Stir well. Serves 6-8
