This is a very quick but still very tasty recipe for when you’re in a rush. For an even faster recipe leave out the onion and/or garlic, and substitute onion or garlic powder. My 18-month-old always scarfs it up.
In a large 12-inch skillet saute:
- 2 tsp. olive oil
- 1/2 onion, diced
- 1/4 tsp. dried chili flakes
- 3 garlic cloves, minced
- 10-20 kalamata olives, chopped
When the onions are soft, add:
- 1 bag (1 lb.?) green beans (fresh or frozen)
- 1/2 tsp. dry oregano (optional)
Finally, when the green beans are defrosted, add:
- 1/2 cup (more?) tomato sauce (or Muir Glen pizza sauce)
Stir and heat through, then serve. Optional: sprinkle with a little crumbled feta.
Update July 22, 2016:
I make this dish often when I need a quick weeknight dinner. Both Derek and Alma like it. I don’t really have a recipe, but here’s my best guess at the ingredients and amounts I use.
- 2 Tbsp. olive oil
- 1 large onion
- 4 cloves garlic
- 20 kalamata olives
- 750g frozen green beans
- 1/2 tsp. dried oregano (optional)
- half of a large jar of whole tomatoes, broken up with a spatula
- 1 large jar giant white beans
- 6 ounces feta cheese (crumbled in after removing pan from heat, or on individual dishes)
- 4 Tbsp. fresh or frozen minced dill or parsley and/or 1 Tbsp. minced fresh mint leaves
- chili flakes (to taste on each individual portion)
I cook the dish in a 12-inch stainless steel skillet, and it makes enough dinner for 2 adults and 1 toddler. As of right now (18 months), Alma still wants me to cut up her green beans into smaller bite-sized pieces. I use scissors.
Alma usually eats this dish happily for dinner, but she has never once eaten it as leftovers. I suspect it’s because the green beans go from a bright happy toddler-friendly green to a sad, toddler-hostile putrid green color.
Update July 2010:
I had some green (actually yellow) beans to use up, and some homemade tomato sauce that I pulled out of the freezer, but no olives. I thought the dish might be slightly bland without olives, so I did as follows.
I added a little oil to a 12 inch skillet and heated the beans over high heat, tossing frequently. Then I threw in about 1/4 cup of water, covered, and let steam until almost tender. I uncovered the pan and tossed in about 2 Tbs. of a cornmeal/spice mixture that I had made for fried okra. It was typical fried okra seasonings–cornmeal, paprika, cayenne, black pepper, garlic powder, cajun seasoning mix, a little basil and thyme. I let the green beans cook for a minute then tossed in about 1 cup of tomato sauce (homemade, with lots of basil and garlic). I sprinkled the top with a bit of grated aged gouda, and served. The dish was very flavorful and decadent tasting, even though I don’t think it actually had all that much fat in it. Derek scarfed his down.