Green beans with garlic and rosemary

Ingredients:

• 2 cups of stale bread cubes with crust
• 6 tablespoons extra-virgin olive oil
• 2 tsp finely chopped rosemary
• A pinch of red pepper flakes
• 900 g green beans, trimmed and halved
• 4 cloves garlic, thinly sliced
• Zest of 1 lemon

Preparation:

1. Process the bread in a food processor until coarse crumbs form. Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the bread, 1 teaspoon rosemary, red pepper flakes, and a pinch of salt. Cook, stirring occasionally, until the crumbs are golden brown, about 10 minutes; transfer to a bowl.
2. Meanwhile, bring a large saucepan of water to a boil and add salt. Add the green beans and cook until crisp-tender, about 6 minutes. Drain, rinse the beans under cold water, and pat dry with paper towels. The beans can be refrigerated, covered, for up to 4 hours; keep the bread mixture at room temperature.
3. In a large nonstick skillet over medium-high heat, heat the remaining 1/4 cup olive oil and add the garlic. Cook until the garlic is lightly golden, about 3 minutes, adding the remaining 1 teaspoon rosemary 30 seconds before the end. Add the green beans and lemon zest; cook, stirring, until the beans are coated with the zest and greens. Season with salt and pepper, and stir in the bread mixture.