Casual, Carefree Dill: Dilled Green Beans with Olives


| June/July 1998



Serves 4

Dill’s affinity for beans is obvious in this simple side dish.

• 1 pound young green beans
• 2 tablespoons minced Kalamata or ­Moroccan oil-cured olives
• 1 tablespoon minced fresh dill weed
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon minced fresh chives

1. Rinse and trim the beans. Plunge into a pot of boiling water and cook 3 minutes, or until barely tender. Drain immediately and toss with the remaining ingredients.

2. Serve warm or cold.





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