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10 minutes
20 minutes
- 1 pound green beans
- 1 tablespoon butter or margarine
- 2 teaspoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
- 1 teaspoon finely chopped garlic
- 1/4 cup pitted Kalamata olive, cut in half
- In a 2-quart saucepan, cover beans with 1 inch of water. Bring to a boil, then simmer uncovered for 6 to 8 minutes until beans are crisp-tender. Drain and serve.
- In a saucepan over medium heat, sauté butter, oregano, garlic, and salt for 1 to 2 minutes. Then, add beans and olives, and stir to coat them evenly.
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