Kalamata olives and oregano lend a Greek flavor to garden-fresh beans. It's a speedy 20-minute recipe!
pound green beans
tablespoon butter or margarine
teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
teaspoon finely chopped garlic
cup pitted Kalamata olives, cut in half
Place beans in 1 inch of water in 2-quart sauce-pan. Heat to boiling; reduce heat. Simmer uncovered 6 to 8 minutes or until crisp-tender; drain.
Heat butter, oregano, garlic and salt in same saucepan over medium heat 1 to 2 minutes. Add beans and olives; toss to coat.
Try ready-to-use chopped garlic to save a few minutes of prep.
If you have both green and yellow beans, use equal amounts of each in this recipe.
Oregano, popular in Mediterranean cooking, has a pungent flavor and smell. This popular "pizza" herb was almost unknown in the United States until soldiers returning from overseas during World War II sang the praises of this herb.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
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- Total Carbohydrate
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% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.