AuthorMarla Meridith
These green beans are simple to prepare & I keep 'em light and healthy. The flavor of the crisp beans shines through & they are made more special with the addition of feta cheese & sautéed leeks.
Prepare a large bowl with ice water and set aside. Have a colander or large strainer ready in the sink.
Bring a large pot of lightly salted water to a rolling boil.
Add green beans to pot and blanch (cook) for 1-2 minutes until bright green.
Immediately dump beans into a colander and then plunge them into the ice water bath. This will set the beans, keep them bright and stop them from cooking further.
In a large sauté pan melt butter over medium-high heat on the stove top.
Add leeks & garlic with pinches of the black pepper, salt, and smoked paprika.
Stir and sautée a few minutes until softened and fragrant.
Reduce heat to medium.
Add beans and lemon juice to the pan and toss to coat.
Cook for about 2 more minutes until flavors combine and beans cook a little bit more. Top with feta cheese crumbles and some lemon zest.
Simply adjust ingredients according to how many people you are serving. These beans make for great leftovers too!
I love Sheep Milk Feta for its very pronounced taste. A little goes a long way. Use your favorite variety of feta.
As always, use your own taste buds to determine how you want to season your Green Beans with Leeks & Parmesan.
We like our beans tender with a bit of snap, if you like them softer you can cook them a few minutes longer in the boiling water.
Ingredients
Directions
Prepare a large bowl with ice water and set aside. Have a colander or large strainer ready in the sink.
Bring a large pot of lightly salted water to a rolling boil.
Add green beans to pot and blanch (cook) for 1-2 minutes until bright green.
Immediately dump beans into a colander and then plunge them into the ice water bath. This will set the beans, keep them bright and stop them from cooking further.
In a large sauté pan melt butter over medium-high heat on the stove top.
Add leeks & garlic with pinches of the black pepper, salt, and smoked paprika.
Stir and sautée a few minutes until softened and fragrant.
Reduce heat to medium.
Add beans and lemon juice to the pan and toss to coat.
Cook for about 2 more minutes until flavors combine and beans cook a little bit more. Top with feta cheese crumbles and some lemon zest.
Simply adjust ingredients according to how many people you are serving. These beans make for great leftovers too!
I love Sheep Milk Feta for its very pronounced taste. A little goes a long way. Use your favorite variety of feta.
As always, use your own taste buds to determine how you want to season your Green Beans with Leeks & Parmesan.
We like our beans tender with a bit of snap, if you like them softer you can cook them a few minutes longer in the boiling water.
