Lemon-Olive Green Beans

Lemon-Olive Green Beans

• 1 pound fresh green beans — trimmed and cut into 2-inch pieces
• As needed salt — for the cooking water
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• ¼ teaspoon dried oregano — crumbled
• ⅛ teaspoon garlic salt
• ½ cup black olives — drained and sliced

Garnish

• As needed black pepper — coarse, freshly cracked
• As needed lemon — wedges

1. Cook the Green Beans: Bring a large pot of water to a rolling boil and season it lightly with salt. Add the green beans and cook uncovered for 4–6 minutes, checking at 4 minutes, until bright green and crisp-tender with a little snap remaining. Drain immediately and shake the colander well. Do not rinse if serving warm.16 oz green beans, salt
2. Make the Warm Dressing: While the beans cook, combine olive oil, oregano, garlic salt, and sliced olives in a small saucepan. Heat over low heat for 1–2 minutes, stirring once or twice, until the olives are warm and the oregano is fragrant. Do not let the oil sizzle. Remove from the heat and stir in the lemon juice.2 tbsp olive oil, ¼ tsp oregano, ⅛ tsp garlic salt, ½ cup black olives, 1 tbsp lemon juice
3. Finish the Dish: Transfer the hot, well-drained green beans to a serving bowl or platter. Pour the warm olive mixture over the beans and toss gently for 20–30 seconds, until the beans are evenly coated.
4. Serve: Serve immediately with black pepper or lemon wedges if desired.black pepper, lemon wedges