Recipe Overview
Why you’ll love it: Crisp cooked green beans topped with lemon and feta is a flavorful side dish that looks impressive but it’s so easy to make.
How long it takes: 10 minutes
Equipment you’ll need: skillet
Servings: 4
One of the things I look forward to most during the spring and summer months is heading to the farmers’ market or to local farms to pick up fresh produce. Fresh green beans are always on the top of my list.
Any way I cook them, lightly steamed, roasted or boiled, the green beans are always delicious. The key to this recipe is to just barely cook the beans so they’re still nice and crisp. The last thing you want is mushy green beans, especially when they are farm fresh.
“This recipe is wonderful …this is how we typically make green beans now. Thank you for the recipe!”
These green beans with lemon and feta make an amazing side dish but I like to have them for a light lunch, too. They taste great hot, warm or cold, and are unbelievably easy to prepare.
Are you a green bean fan? Be sure to check out my popular roasted green beans, green beans almondine, or my green bean casserole!
More Green Bean Recipes
Green Beans with Lemon and Feta
Ingredients
- 16 ounces fresh green beans
- 2 teaspoons extra virgin olive oil
- ⅓ cup crumbled feta cheese (or to taste)
- 1 tablespoon freshly squeezed lemon juice (about ½ lemon)
- kosher salt
- coarse ground black pepper
Instructions
- Put about ½ inch of water into a medium-sized sauté pan. Add salt to the water if desired. Place over high heat and bring to a boil. While it's heating up, snip the stem end off the green beans and rinse them.16 ounces fresh green beans
- Add beans, cover the pan, and continue to cook on medium-high for 4 to 5 minutes or until fork tender but still crisp. Drain and return the beans to the pan.
- Add 2 teaspoons of olive oil and toss to coat. Arrange the green beans on a platter, and sprinkle with feta cheese and lemon juice. Season to taste with salt and pepper.⅓ cup crumbled feta cheese, 1 tablespoon freshly squeezed lemon juice, 2 teaspoons extra virgin olive oil
- Serve immediately (see note).
Notes
- Cooking tip: I’ve found that people have varying opinions about how much time to cook beans. The best way to know if the beans have cooked long enough for you is to try one. If it’s too crisp yet, cook the beans a little longer. More mature beans take longer to cook, too.
- Serving suggestion: The green beans are delicious served at room temperature. If you’re aren’t planning on serving them immediately, reserve the lemon juice and feta until you’re ready to serve. The lemon juice tends to discolor the beans, turning them an olive color rather than bright green.
- Lemon zest; If you’re really liking the lemon flavor, zest the lemon before you juice it and sprinkle the zest on the beans, too. Lemon zest will not discolor the beans but still add a nice lemony flavor.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
This recipe is wonderful! Lately, I’ve been following it but leaving off the feta – I love feta, but I’m just wanting the vegetable – this is how we typically make green beans now. Thank you for the recipe!
You’re so welcome! Thank you for leaving a review!
These were divine ! I could have eaten the whole tray by myself. I had friends come to lunch and as life is chaotic at the moment I bought an easy cook kleftico lamb ( Waitrose just bung in oven!) These potatoes were delicious and so easy. I only used three large cloves of garlic. I covered with foil for first 45 minutes and uncovered for the second. Served with green beans and feta . Will definitely repeat the whole meal but especially the potatoes!
Yay! So glad you liked them! The whole meal sounds amazing!
Green beans are super healthy and very versatileYea. I like what you did here.
I am ALWAYS looking for new ways to eat green beans! This simple preparation with lemon and feta sounds so good!