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Recipes
August 2013

Herbed Green Beans with Feta

By Rebecca JurkevichPhotography by Ditte Isager

5.0

(2)

Image may contain Plant Food Produce Human Person Vegetable Seasoning and Bean

When it comes to buying feta, you’ve got choices. We love the firm texture and sheep’s-milk tang of Bulgarian or Greek.

Recipe information

  • Yield

    8 Servings

Ingredients

1

1/2 pounds green beans, trimmed

1

/4 cup olive oil

4

Tbsp. torn fresh mint leaves, divided

2

Tbsp. chopped fresh dill, divided

2

Tbsp. matchstick-size strips lemon zest, divided

2

Tbsp. (or more) fresh lemon juice

2

oz. feta, crumbled (about ½ cup)

Freshly ground black pepper

Kosher salt

Need to make a substitution?

Preparation

  1. Step 1

    Working in two batches, cook beans in a large pot of boiling, generously salted water just until crisp-tender, about 5 minutes. Using tongs, transfer to a colander set in a bowl of ice water; let cool. Drain well, then pat dry with paper towels.

    Step 2

    Toss beans, oil, 2 Tbsp. mint, 1 Tbsp. dill, 1 Tbsp. lemon zest, 2 Tbsp. lemon juice, and half of feta in a large bowl; season with salt, pepper, and more lemon juice, if desired.

    Step 3

    Serve beans topped with remaining feta, 2 Tbsp. mint, 1 Tbsp. dill, and 1 Tbsp. lemon zest.

    Step 4

    DO AHEAD: Beans can be cooked 1 day ahead. Wrap in a paper towel, place in a resealable plastic bag, and chill.

Nutrition Per Serving

Calories (kcal) 100
Fat (g) 8
Saturated Fat (g) 2
Cholesterol (mg) 5
Carbohydrates (g) 6
Dietary Fiber (g) 4
Total Sugars (g) 2
Protein (g) 2
Sodium (mg) 120
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