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Green Beans with Olives and Garlic
500g / 1 lb green beans, trimmed 2 tbsp olive oil 2 cloves garlic, crushed finely grated zest and juice of ½ a lemon 2-3 tbsp finely chopped kalamata olives
© Annabel Langbein Media
Drop beans into boiling water and cook 3 minutes. Refresh under cold water and drain without shaking off all the water (you want them wet so they cook evenly later).
Heat olive oil in a frypan and gently fry garlic, lemon zest and a little salt for one minute without browning. Add olives and beans and cook over a medium-low heat until warmed through (1-2 minutes). If they dry out and start to brown, add a little water. Transfer to a serving plate, season to taste with salt and ground black pepper and drizzle with lemon juice to serve.
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