Yield: 4 Servings
|1 pounds||Green beans|
|1 tablespoon||Olive oil|
|1 small||Garlic clove, minced|
|2||Scallions, finely chopped|
|½ cup||Pimento-stuffed green olives|
|1½ tablespoon||Lemon juice|
|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.