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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Thanks to LonghornMoma I'm posting this for all to try. A super easy & yummy way to make green beans. A twist on my Greek spinach. Hope you all enjoy! Can be made ahead. Serves 4 of us (but we like it a lot, lol) more like 6-8. Easily doubled. Time is a guess-start to finish is maybe 20-25 minutes. Ingredients:
1 1/2 lbs fresh green beans (steamed) or 29 ounces canned green beans, drained or 1 (16 ounce) package frozen green beans, cooked per pkg |
1 (14 1/2 ounce) can of diced italian tomatoes |
1/2 teaspoon olive oil |
1/2 cup white pearl onions or 1/2 cup fine chopped red onions or 1/2 cup any onion |
1/2 teaspoon oregano |
1/2 teaspoon lemon zest |
1 tablespoon lemon juice |
1/2 teaspoon minced garlic |
1/4 cup crumbled feta cheese (or more) |
Directions:
1. Cook your green beans fresh or frozen. If using canned skip this.
2. Heat the olive oil in a sauce pan, add the onions.
3. Cook until soft about 5 minutes on low.
4. Add everything but feta. If using canned green beans add now.
5. Simmer on low until hot.
6. Add feta.
7. I've done this in the oven in a casserole dish, and in a foil packet on the grill. You're basically just heating everything through.
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