Green Beans with Olives and Caperberries

[Guest guest]

Green Beans with Olives and Caperberries

 

 

500 g (17 1/2 oz) green beans, trimmed

40 g (1 1/2 oz) vegan margarine

2 garlic cloves, thinly sliced

1/2 cup pitted kalamata olives, halved

1/3 cup caperberries

salt and pepper, to taste

 

 

1. Cook beans in a large saucepan of boiling water for 2 to 3 minutes

or until bright green and just tender. Drain.

 

2. Heat margarine in a frying pan over medium heat. Add garlic. Cook

for 1 minute or until just golden.

 

3. Add beans, olives and caperberries. Toss to combine. Cook for 1 to

2 minutes or until heated through.

 

4. Season with salt and pepper. Serve.

 

 

 

VARIATION: You could use a mix of greens, such as broccolini,

asparagus or brussels sprouts, as well as green beans.

 

 

 

Serves 8.