| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Greek | Dupree, Vegetable | 6 | Servings |
INGREDIENTS
| 2 | lb | Green beans; tipped and tailed |
| 3 | tb | Butter |
| 2 | Garlic cloves; peeled and chopped | |
| 1 | Red bell pepper; seeded and sliced | |
| 14 | Greek-style olives; drain pit and halve | |
| 1 | tb | Chopped fresh oregano |
| 2 | tb | Fresh lemon juice |
| Salt and pepper |
INSTRUCTIONS
Bring a large quantity of salted water to the boil in a large saucepan. Add the beans and blanch 5 to 7 minutes. Drain, refresh under cold water, and drain again. This can be done 3 or 4 days in advance. In a skillet, heat the butter until it sings . Add the garlic and red pepper and cook until the garlic turns golden, being careful not to let it burn. This will only take a minute or two. Add the blanched beans, olives, oregano, lemon juice, and salt and pepper to taste. Toss for about 2 minutes, until the beans are heated through. Yield: 6 to 8 servings Recipe By : Nathalie Dupree, TVFN Posted to MC-Recipe Digest V1 #239 Date: Wed, 9 Oct 1996 15:25:19 -0700 (PDT) From: patH <phannema@wizard.ucr.edu>
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