Lemony Almond-Feta Green Beans Recipe
When you find a vegetable recipe that demands second helpings, it's worth sharing. I made these green beans for a dinner party, and that's exactly what happened. I like to use haricot verts, the skinny type of green bean. —Samantha Bowman, Houston, Texas
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 teaspoon salt
- 2 tablespoons butter
- 1/8 teaspoon pepper
- 3 tablespoons lemon juice
- 1/2 cup crumbled feta cheese
- 1/2 cup sliced almonds
- 1 small onion halved and sliced
- 1 teaspoon grated lemon peel
- 3 garlic cloves sliced
- 1 pound fresh green beans trimmed
- Carbohydrate 8.0728994732788 g
- Cholesterol 21.2927083376937 mg
- Fat 10.6243095102536 g
- Fiber 3.62432664593478 g
- Protein 4.94751145050961 g
- Saturated Fat 4.62224842325692 g
- Serving Size 1 1 serving (105g)
- Sodium 171.426613047125 mg
- Sugar 4.44857282734401 g
- Trans Fat 0.654732991759335 g
- Calories 138 calories
Directions In a large saucepan, bring 4 cups water to a boil. Add green beans; cook, uncovered, 4-5 minutes or until beans turn bright green. Remove beans and immediately drop into ice water. Drain and pat dry. In a large skillet, heat butter over medium heat. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Add green beans and almonds; cook and stir 3-4 minutes or until beans are crisp-tender. Sprinkle with lemon peel, lemon juice, salt and pepper; toss to combine. Top with cheese. Yield: 6 servings. Originally published as Lemony Almond-Feta Green Beans in Simple & Delicious June/July 2014 Print Add to Recipe Box Email a Friend
