Green beans with olives

Yield: 4 Servings

Measure Ingredient
1 pounds Green beans
1 tablespoon Butter
1 tablespoon Olive oil
1 small Garlic clove, minced
2 \N Scallions, finely chopped
½ cup Pimento-stuffed green olives
\N \N ;sliced
1½ tablespoon Lemon juice
\N \N Salt and pepper

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.

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