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Sauted Green Beans and Brussels Sprouts with Chile and Mint
- 1 pound green beans, trimmed
- 3 tablespoons olive oil
- 1/4 teaspoon hot red pepper flakes
- 1 1/2 pounds Brussels sprouts, trimmed and sliced lengthwise 1/4 inch thick
- 1/3 cup water
- 1 teaspoon dried mint
Directions:View on Epicurious
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