| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Green beans |
| 1 |
tb |
Butter |
| 1 |
tb |
Olive oil |
| 1 |
sm |
Garlic clove, minced |
| 2 |
|
Scallions, finely chopped |
| 1/2 |
c |
Pimento-stuffed green olives |
|
|
;sliced |
| 1 1/2 |
tb |
Lemon juice |
|
|
Salt and pepper |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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