Green Beans and Bell Peppers with Lemon and Olives

Kristine Kidd

I prepared the vegetable and the sauce for the chicken first, and let the vegetables rest in the hot, but uncovered, pan while I cooked the chicken.

Makes 2 servings with leftovers, or 4 servings

Course Sunday Suppers, Weeknight Dinners

Servings 2

12 ounces green beans, preferably blue lake, ends trimmed
2 tablespoons olive oil
1 large onion, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
Coarse kosher salt and freshly ground pepper
1 lemon, ends trimmed, halved lengthwise, very thinly sliced crosswise, seeds discarded
¼ cup packed pitted kalamata olives, quartered lengthwise

Add the beans to a large pot of boiling salted water and cook until just crisp-tender, about 5 minutes. Drain. Soak in cold water to stop cooking, and then drain well.
Heat the oil in a large nonstick skillet over medium heat. Add the onion and peppers, and sprinkle with salt and pepper. Toss to coat, and then cover and cook until almost tender, stirring occasionally, about 8 minutes. Mix in the lemon, cover and cook until the vegetables are tender, about 5 minutes. Mix in the greens beans and olives. Cook uncovered until the beans are heated through, stirring frequently. Season to taste with salt and pepper.