When you find a vegetable recipe that commands second helpings, it’s worth sharing. I made these green beans for a dinner party, and that’s exactly what happened. I like to use haricot verts, the skinny type of green bean.
—SAMANTHA BOWMAN HOUSTON, TX
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
1 pound fresh green beans, trimmed
2 tablespoons butter
1 small onion, halved and sliced
3 garlic cloves, sliced
1/2 cup sliced almonds
1 teaspoon grated lemon peel
3 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup crumbled feta cheese
1. In a large saucepan, bring 4 cups water to a boil. Add green beans; cook, uncovered, for 4-5 minutes or until beans turn bright green. Remove beans and drop immediately into ice water. Drain and pat dry.
2. In a large skillet, heat butter over medium heat. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer.
3. Add green beans and almonds; cook and stir 3-4 minutes or until beans are crisp-tender. Sprinkle with lemon peel, lemon juice, salt and pepper; toss to combine. Top with cheese.