Pole Beans with Garlic, Controne Chili, and Lemon

6 tablespoons extra-virgin olive oil

1 pound mixed yellow wax & green beans

1/2 teaspoon kosher salt, or more to taste

2 garlic cloves, chopped

1/2 teaspoon crushed dried Controne chili, (or other crushed chili flakes)

Juice of 1 lemon

Freshly cracked pepper

Serves four

In a large skillet, heat 5 tablespoons of the olive oil over medium heat. Add the beans and the salt. Once the beans take on some color, turn the heat to low and cover; the beans should be cooked in 3-5 minutes.

Remove the pan from the heat and add the remaining tablespoon of olive oil and the garlic. Once the garlic is fragrant, stir in the chili pepper and lemon juice and toss together. Taste and add more salt if necessary, season with black pepper, and serve.