Sautéed Green Beans & Olives over Creamy Romesco Sauce

Sautéed Green Beans & Olives

over Creamy Romesco Sauce

20 MIN
$9.99 Serves 2-4
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From the Test Kitchen

Introducing Add-ons—a weekly selection of appetizers, sides, and desserts that you can add to your box and fill out your table. This vibrant vegetable side features sautéed green beans and scallions—served over a layer of creamy, smoky romesco sauce, then topped with Niçoise olives and bright lemon juice.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    390 Cals (est.)
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fresh
ingredients
Sautéed Green Beans & Olives over Creamy Romesco Sauce
Title
  • ¾ lb Green Beans
  • 1 Lemon
  • 6 Tbsps Romesco Sauce (Contains Almonds)
  • 2 Tbsps Mascarpone Cheese
  • 1 oz Pitted Niçoise Olives
  • 2 Scallions
time-saving
tips & techniques
How To: Chop Scallions
step-by-step
instructions
1 Prepare the ingredients

Wash and dry the fresh produce. Cut off and discard any stem ends from the green beans. Thinly slice the scallions, separating the white bottoms and hollow green tops. Quarter and deseed the lemon. In a bowl, combine the romesco sauce, mascarpone, and 2 teaspoons of water. Roughly chop the olives. 

2 Cook the green beans & serve your dish

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the green beans and sliced white bottoms of the scallions. Season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened. Turn off the heat. Add the juice of 2 lemon wedges; stir to combine. Taste, then season with salt and pepper if desired. Serve the creamy romesco sauce topped with the cooked green beans. Garnish with the chopped olives and sliced green tops of the scallions. Serve the remaining lemon wedges on the side. Enjoy!

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Sautéed Green Beans & Olives

1 Prepare the ingredients

Wash and dry the fresh produce. Cut off and discard any stem ends from the green beans. Thinly slice the scallions, separating the white bottoms and hollow green tops. Quarter and deseed the lemon. In a bowl, combine the romesco sauce, mascarpone, and 2 teaspoons of water. Roughly chop the olives. 

2 Cook the green beans & serve your dish

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the green beans and sliced white bottoms of the scallions. Season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened. Turn off the heat. Add the juice of 2 lemon wedges; stir to combine. Taste, then season with salt and pepper if desired. Serve the creamy romesco sauce topped with the cooked green beans. Garnish with the chopped olives and sliced green tops of the scallions. Serve the remaining lemon wedges on the side. Enjoy!

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