Green Beans with Kalamata Olives

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  1. In a small, nonstick frying pan, toast the pine nuts until golden brown.
  2. Remove from heat and reserve.
  3. Remove the tips and tails from the green beans and cut them into 1½ inch lengths, bring a big pot of salted water to a boil and poach the beans until tender but still firm, about 7 minutes.
  4. Drain into a colander.
  5. In a saute pan, heat the butter and oil and add the beans, sauté 1 minute, then add onion and cook until translucent, not brown.
  6. Add the garlic, tomatoes and olives.
  7. Saute for 2-3 minutes.
  8. Add the pine nuts and serve immediately.

Nutritional information

Per serving: 106 Cal; 3g pro, 10g carb, 8g fat (59%), 1.8g fiber, 2mg chol, 146mg sod