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Categories:Viewed: 16 - Published at: 8 years ago
Ingredients
- 2 Tablespoons Extra Virgin Olive Oil
- 12 ounces, weight Fresh Whole Green Beans
- 1 cup Sweet Onion, Cut Into 1/4 To 3/8-inch Wedges
- 1 teaspoon Garlic, Minced
- 1/2 cups Whole Kalamata Olives, Pitted
- 1 Large, Ripe But Firm Tomato, Cut Into 1/2 To 3/4-inch Wedges
- Salt And Fresh Cracked Pepper
- 2 Tablespoons Italian Parsley, Chopped
Method
- Heat a large cast iron skillet to medium-high heat. When pan is hot, add olive oil and beans. Stir repeatedly to coat all the beans in oil, keeping them in as flat a layer as possible in the pan to ensure even cooking.
- After 2 minutes or so, add onions, garlic, and Kalamata olives. Stir well to break the onion wedges into single pieces. Continue cooking and stirring occasionally for another 3-4 minutes or until onions start to lightly caramelize on the edges.
- Add tomato wedges and season with salt and pepper to taste. Then stir to distribute the seasoning and to position the tomato wedges in the bottom of the pan. Stir once after a minute or so to flip the tomato wedges so they can cook on the other side.
- Turn off the heat and remove the pan from the burner when the tomatoes are tender and just starting to come apart. Sprinkle the top generously with the chopped parsley. Drizzle with a bit more olive oil, if preferred.
- Serve warm.
- Note: This dish is delicious served as a cold salad as well, either initially or as leftovers.
