Wax beans and greens

1 pound wax beans, rinsed, stems removed, broken into 1-2 inch pieces

1 large bunch of sturdy greens, rinsed, trimmed, cut (beet greens in this iteration, but collard or chard or mustard greens would also be good)

2 tbsp olive oil

Juice of 1 lemon

1 tbsp minced garlic

1/2 tsp dried tarragon

salt and pepper to taste

In a large pan, heat olive oil, garlic, tarragon, salt and pepper. Sauté beans for about 3 minutes. Add greens and lemon juice. Stir, cover and simmer about 5 minutes, until greens are wilted and beans start to soften. Serve hot.