Potatoes with green beans and garlic from Mediterranean Harvest: Vegetarian Recipes for Everyone from the World's Healthiest Cuisine by Martha Rose Shulman

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Notes about this recipe

  • Nancith on May 13, 2015

    Used this as a side dish for roasted chicken. Tender potatoes, garlicky; used frozen garden Italian green beans, which worked quite well, although texture would be improved with fresh green beans. This will be a good dish when the beans come in this summer. Didn't have time to hard-cook eggs, but will add that to the leftovers.

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