1/4 cup olive oil
4 garlic cloves, thinly sliced
1 1/2 pounds green and/or yellow runner beans, trimmed
1 teaspoon crushed red pepper flakes
Kosher salt, freshly ground pepper
1 lemon, halved
Heat oil in a large skillet over medium-high heat. Add garlic and cook, stirring, until golden, about 2 minutes. Add beans and red pepper flakes; season with salt and pepper and toss to coat. Cook, tossing occasionally, until beans are crisp-tender and lightly browned, 8–10 minutes. Transfer beans to a platter and squeeze lemon over.