Recipe: Green Beans with Black Olives and Preserved Lemon

6 Dec

Green Beans with Black Olives and Preserved Lemon

(Source: The Splendid Table’s How to Eat Supper)

Serves 4

Olive oil

1 ½ pounds green beans, stem ends trimmed

Salt and pepper

½ cup water

¼ cup preserved lemon

1/3 cup coarsely chopped Italian or Greek olives (optional)

1/3 cup fresh cilantro, finely chopped

Grated parmesan cheese for serving (optional)

Lightly film a sauté pan with oil and heat over medium-high. Add beans, salt, and pepper; sauté for 2 minutes.

Add the water, immediately cover the pan, and turn the heat to medium-low. Cook for 15-20 minutes, checking often for burning and adding more water if necessary.

While the beans are cooking, combine lemon, olives, and cilantro by either chopping them together or using a food processor. When the beans are tender, uncover them and cook off any liquid left in the pan. Stir the lemon mixture into the beans and serve.

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