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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I appreciate simple side dishes that allow me to focus on the main course. These simply seasoned green beans are a reliable addition to all of my menus.—Karen Scola, Worcester, Massachusetts Ingredients:
1-1/4 pounds fresh green beans, trimmed |
2 garlic cloves, peeled |
1-1/4 cups chicken broth |
1 teaspoon cornstarch |
1 tablespoon cold water |
4-1/2 teaspoons lemon juice |
3 teaspoons minced fresh oregano |
2 teaspoons olive oil |
1/2 teaspoon honey mustard |
1/8 teaspoon pepper |
1/4 cup crumbled feta cheese |
Directions:
1. Place beans and garlic in a large saucepan; add broth. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until beans are crisp-tender.
2. Meanwhile, in a small bowl, combine cornstarch and water until smooth. Stir in the lemon juice, oregano, oil, mustard and pepper; set aside.
3. Drain beans, reserving 1 garlic clove and 1/4 cup broth. Place beans in a serving bowl and keep warm. In the same saucepan, mash reserved garlic clove; stir in reserved broth.
4. Stir cornstarch mixture and gradually stir into broth. Bring to a boil; cook and stir for 1 minute or until thickened. Pour over beans and toss to coat. Sprinkle with feta cheese. Yield: 6 servings.
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