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Green Beans with Baby Potatoes, Collard Greens and Olives
- 1 pound red baby potatoes
- 1/2 pound green beans, trimmed and sliced
- 1 bunch (1 pound) collard greens, trimmed and chopped
- 2 tablespoons olive oil
- 1 large clove garlic, minced
- 1/2 teaspoon asafoetida (optional)
- 1/2 cup Kalamata or black olives, pitted and chopped
- 1/2 cup fresh grated Parmesan cheese
- juice of 1 lemon
- sea salt and fresh cracked black pepper to taste
Directions:View on Lisa's Kitchen
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