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Lemon Green Beans with Feta and Fried Pecans

Serves Serves 6-8     adjust servings


Ingredients

  • 2 large cloves garlic
  • 1/4 teaspoon salt
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1/2 cup pecans, very roughly chopped
  • 7 cups water
  • 1 tablespoon salt
  • 1 pound green beans, trimmed and washed
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • black pepper to taste
  • 1/2 cup feta
  • lemon wedges, to garnish
  • lemon zest, to garnish

Instructions

  1. Use the side of a chef's knife to crush the garlic. Mince it finely, then crush it again with the side of the knife. (If you have a mortar and pestle, you could use that.) Place the garlic in a small bowl and add 1/4 teaspoon salt. Mash it together with a fork. Add 3 tablespoons fresh lemon juice and set aside.
  2. In a small skillet heat 1 tablespoon olive oil over medium heat. When hot, add the pecans. Cook for 5-6 minutes, or until they are nutty and fragrant. Remove to a paper towel lined plate, sprinkle with a little salt, and set aside.
  3. In a large pot, add about 7 cups of water and 1 tablespoon salt. Bring to a rolling boil over high heat. Add the green beans, cover, and set a timer for 3 minutes. Drain the green beans into a colander and rinse with cold water.
  4. Meanwhile, heat 2 tablespoons olive oil and 1 tablespoon butter over medium heat in a large skillet. When it is hot, add the rinsed green beans. Saute for 5-6 minutes, or until the green beans reach the crisp-tender level that you want.
  5. Remove from heat and add the lemon-garlic mixture. Season with freshly ground pepper to taste. Toss in the pecans and the 1/2 cup feta. Serve with extra lemon wedges and lemon zest to garnish.

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