1 pound green beans, trimmed
24 long, thin slices of sweet pepper
8 long, thin scallions or green onions
2 tablespoons butter
2 cloves garlic, peeled
1 tablespoon olive oil
¼ teaspoon flaked sea salt
freshly ground pepper, to taste
1. Bring 1-inch of water to a boil in a large pan fitted with a steamer basket. Steam green beans and pepper until tender-crisp, 3-5 minutes. Trim off whites of scallions and place the long greens on the vegetables in the steamer during the last minute of cooking to soften.
2. Divide beans into 8 portions (10-12 beans each). To make a bundle, lay a scallion green on your work surface and place 1 portion of beans and 3 pieces of bell pepper across it. Wrap the green around the vegetables and tie into a knot to secure the bundle. Transfer to a serving platter. Repeat with the remaining vegetables.
3. Melt the butter in a small skillet over medium heat; smash the garlic flat, add to the pan and cook, swirling often, until butter is nutty brown, 2-4 minutes. Discard the garlic. Stir in the oil. Serve the bundles drizzled with the butter and sprinkled with salt and pepper.
Makes 8 servings, 1 bundle each