If you can find the thin French, green beans I would use those – not that it makes a big difference, it’s just a question of preference. One way of introducing more vegetables into one’s diet is to make the vegetables more interesting and flavorsome. Olives and anchovies have strong flavors and I also added some garlic. Cook the beans first and while they are cooking saute the garlic, olives and anchovies. I served this dish alongside lemon poached chicken breast and wild rice.
8 oz. green beans (thin French variety, if possible)
1/2 tbsp olive oil seasoned with sea salt and freshly ground black pepper
1 large clove of garlic – grated
8 black olives – pitted and quartered
4 anchovy fillets – thinly sliced
Pour boiling water over green beans, bring to boil and simmer for about 3 minutes until cooked but still ‘al dente’. Drain.
Place oil in a frying pan and season. When hot add garlic and cook for literally a couple of minutes and don’t let it brown.
Turn down heat and add olives and anchovies. Cook till heated through.
Place contents of frying pan in with the beans and toss well together.
4 anchovy fillets – finely sliced