Ingredients

• 1/2 pound green beans, trimmed
• 1/2 teaspoon dried orégano
• 4 Kalamata or other brine-cured black olives, pitted and chopped
• 1 tablespoon softened unsalted butter
• lemon juice to taste

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Instructions

1. In a saucepan of boiling salted water boil the green beans with the orégano for 5 minutes, or until they are crisp-tender. Drain the beans, transfer them to a bowl, and toss them with the olives, the butter, the lemon juice, and salt and pepper to taste.