1 pound fresh green beans
1 Tablespoon each olive oil and unsalted butter
2 garlic cloves, smashed and finely chopped
1 Tablespoon fresh rosemary, chopped into small pieces
Freshly ground black pepper
Snip ends off each green bean and, if necessary, remove any strings.
Cut or snap each
bean into pieces, if desired.
Steam beans until bright green. Set aside until nearly ready to serve.
Heat large skillet over medium heat and add butter and oil.
Stir in garlic and sauté for
one minute before adding green beans and rosemary.
Stirring occasionally, sauté until tender.
Season with pepper. Serve hot or warm.
Cover and refrigerate leftovers.