| 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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