GREEN BEANS WITH BLACK OLIVES
1 3/4 pounds green beans
6 shallots
1 lemon
2 tablespoons olive oil
salt and freshly-ground black pepper (to taste)
1 bay leaf
2 thyme sprigs
1/2 cup white wine
1/3 cup black olives
1 tablespoon finely-chopped fresh parsley
1 teaspoon finely-chopped fresh savory
Wash and trim the beans. Peel and quarter the shallots. Cut the lemon into wedges.
Heat the oil in a saucepan and saut the shallots over a low heat until translucent.
Add the beans and lemon wedges, toss, and saute briefly with the other ingredients. Add the salt, pepper, bay leaf, thyme, and wine. Cover and cook over a medium heat until the beans are tender, but still firm to the bite.
Halve and pit the olives, add to the beans, and heat briefly. Sprinkle the beans with the chopped parsley and savory and serve immediately.
Servings: 4
Source: The Vegetable Bible by Christian Teubner
1 3/4 pounds green beans
6 shallots
1 lemon
2 tablespoons olive oil
salt and freshly-ground black pepper (to taste)
1 bay leaf
2 thyme sprigs
1/2 cup white wine
1/3 cup black olives
1 tablespoon finely-chopped fresh parsley
1 teaspoon finely-chopped fresh savory
Wash and trim the beans. Peel and quarter the shallots. Cut the lemon into wedges.
Heat the oil in a saucepan and saut the shallots over a low heat until translucent.
Add the beans and lemon wedges, toss, and saute briefly with the other ingredients. Add the salt, pepper, bay leaf, thyme, and wine. Cover and cook over a medium heat until the beans are tender, but still firm to the bite.
Halve and pit the olives, add to the beans, and heat briefly. Sprinkle the beans with the chopped parsley and savory and serve immediately.
Servings: 4
Source: The Vegetable Bible by Christian Teubner
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