If you are anything like me, Thanksgiving (and the following week of leftovers) will leave you in a serious carb-induced food coma. Mashed potatoes, crescent rolls, pumpkin pie, turkey, stuffing, gravy on everything– you get the picture. After stuffing my face for days on end, a little bit of green needs to join the menu. These green beans, made refreshing with the addition of lemon yet decadent with some butter and feta cheese, are just the ticket.
Fight off the post-Thanksgiving food coma with this bright vegetable dish.
Feta cheese (or really, cheese in general) is one of my favorite things in the world. It is a strong curd cheese that originated in Greece. Traditional dishes include spanakopita, a puff pastry with feta and spinach, and tiropita, a sort of feta cheese pie. Along with these traditional uses, feta also pairs delightfully with salads, on Mediterranean sandwiches or pizza, or stuffed in chicken breasts. One of its main talents is making vegetables into crave-worthy dishes. This dish with green beans is no exception. Trust me, make this yummy dish and you will forget all about that carb coma!
Green beans with lemon and feta
1/2 lb. fresh green beans
1/2 lemon (juiced)
1 T. butter or low-fat alternative
1/4-1/3 c. feta cheese (depending on preference)
slivered almonds (optional)
Wash and break stems off of fresh green beans. Steam green beans (I did it in the microwave) for about 4 minutes or until just tender. Add in butter and stir until melted. Squeeze lemon juice and add feta. Serve hot. Enjoy!
