Lemon, Olive, And Caper Sauce For Vegetables - cooking recipe

Ingredients

4 cups any fresh green vegetable such as broccoli, green beans, Brussels sprouts, spinach, etc
1 teaspoon butter
1 tablespoon extra virgin olive oil
1 garlic clove, minced
1/4 cup sliced kalamata olive
2 -3 tablespoons lemon juice (to taste)
1 tablespoon capers, rinsed
ground black pepper or ground mixed peppercorns

Preparation

Prepare vegetable per your method of choice and put aside after preparation. Meanwhile in a small saucepan over medium heat, melt the butter; add the oil and garlic and cook, stirring for 1 minute. Then stir in the olives, lemon juice and capers and cook until heated through, about 2 minutes. Pour the sauce over vegetables, season with pepper; toss well to coat.
Lime juice can be substituted for lemon juice for a different take on the same theme.
Nutritional information: Per serving, 43 calories, 28 calories from fat (with no trans-fats or significant saturated fat.) 2mg cholesterol, 3 grams carbohydrate, 2 grams protein, i gram fiber, 67 milligrams sodium.