Mediterranean Green Beans
Blanch green beans in very salty water until crisp-tender. Drain and transfer to an ice bath to cool briefly.
In a large skillet heat olive oil until hot. Add the garlic cloves and the anchovy fillets and saute briefly. Add green olives and pimientos and saute for 2 to 3 minutes. Add the green beans, crushed red pepper and salt, to taste. Continue to saute until green beans are hot and the flavors have come together, about 4 to 6 minutes. Serve hot.
Recipe courtesy Emeril Lagasse, 2001
Recipe courtesy of Robin Miller