| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Green beans |
| 1 |
T |
Butter |
| 1 |
T |
Olive oil |
| 1 |
|
Garlic clove, minced |
| 2 |
|
Scallions, finely chopped |
| 1/2 |
c |
Pimento-stuffed green olives |
|
|
sliced |
| 1 1/2 |
T |
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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