Greek Lemon Green Beans w/ Feta-CC
Easter, Side Dish • Cheese, Herbs & Spices, Vegetable
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Ingredients
- 1 lbs fresh green beans, trimmed
- 1 medium red onion, thinly sliced
- 3 tbsp extra‑virgin olive oil
- 2 cloves garlic, minced or thinly sliced
- 1 lemon (zest + juice)
- ½ tsp dried oregano (or 1½ tsp fresh)
- ½ cup Kalamata olives, pitted and sliced
- 1 cup cherry tomatoes, halved
- ½ cup crumbled feta cheese
- 2–3 tbsp fresh dill, finely chopped
- ¼ tsp red pepper flakes (more or less to taste)
- Salt and freshly ground black pepper, to taste
Directions
- Blanch the green beans
- Bring a large pot of well‑salted water to a boil. Add green beans and cook 2–3 minutes until bright green and tender‑crisp. Drain and plunge into ice water. Drain well.
- Sauté the onions
- Heat olive oil in a wide skillet over medium heat. Add onions with a pinch of salt and cook 6–8 minutes until soft and lightly golden.
- Add garlic, oregano & heat
- Stir in garlic, oregano, and red pepper flakes. Cook about 30 seconds, just until fragrant.
- Combine vegetables
- Add green beans, Kalamata olives, and cherry tomatoes. Toss gently and cook 2–3 minutes until warmed through and the tomatoes just begin to soften (not collapse).
- Finish with lemon & herbs
- Remove from heat. Add lemon zest, lemon juice, black pepper, and fresh dill. Toss gently.
- Serve
- Transfer to a serving platter and sprinkle with crumbled feta just before serving. Serve warm or at room temperature.
