Total Calories: 134
1 Snap off the stem ends of the green beans. Bring about 2 quarts of water to a boil in a large saucepan. Add the beans and salt to taste. Cook uncovered until the beans are crisp-tender, 4 to 5 minutes. Rinse the beans under cold water and drain well. Pat dry. Cut the beans into 1-inch pieces.
2 In a skillet large enough to hold all of the beans, melt the butter over medium heat. Add the onion and garlic and cook until tender and golden, about 10 minutes.
3 Stir in the beans, olives, and parsley until heated through, about 2 minutes. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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