The combination of tender, sweet green beans and the tartness of chèvre makes this side dish a nice complement to most main dishes. And it adds color to the plate.
Cook green beans in boiling salted water 5 minutes or until crisp-tender; drain. Plunge into ice water to stop cooking process; drain.
Melt butter in a large skillet over medium-high heat; add olive oil. Sauté green beans and garlic 5 minutes. Add sea salt and pepper. Sprinkle chèvre and chives on top, and serve warm.
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