| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Greek |
Dupree, Vegetable |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Green beans, tipped and |
|
|
tailed |
| 3 |
T |
Butter |
| 2 |
|
Garlic cloves, peeled and |
|
|
chopped |
| 1 |
|
Red bell pepper, seeded and |
|
|
sliced |
| 14 |
|
Greek-style olives, drain |
|
|
pit and halve |
| 1 |
T |
Chopped fresh oregano |
| 2 |
T |
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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