Green beans with olives
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Green beans |
| 1 | tablespoon | Butter |
| 1 | tablespoon | Olive oil |
| 1 | small | Garlic clove, minced |
| 2 | Scallions, finely chopped | |
| ½ | cup | Pimento-stuffed green olives |
| ;sliced | ||
| 1½ | tablespoon | Lemon juice |
| Salt and pepper | ||
Directions
Cook beans in a large pot of boiling salted water until just tender-crisp, 3 to 5 minutes. Drain in a colander and plunge immediately into ice water to stop the cooking. Drain again, and cut into 1" pieces. Set aside. Heat butter and olive oil in a large skillet. Add garlic and scallions and saute until softened. Add beans, olives and lemon juice; saute until heated through. Add salt and pepper to taste. Serve immediately.
Renee Shepherd writes: "A slightly off beat but delicious combination we enjoyed throughout the green bean season this year." From 1994 Shepherd's Garden Seeds catalog, pg. 5. Posted by Cathy Harned.
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