by Cathy Kirkham
This is our favourite way to serve green beans in our family. It's so good even finicky eaters who dislike cooked vegetables (like my lovable husband and partner in food, Brent) will fill up their plate with this tasty dish. In fact there are rarely any leftovers.
We like these beans alongside chicken or salmon and roasted potatoes. If you want to make it into a one-course meal, this recipe adapts as a great warm salad combined with roasted potatoes, lemon dressing and fresh mint.
- 2 lb green beans
- 4 tsp olive oil
- 6 oz. crimini mushrooms
- 1/2 c. sliced shallots or red onion
- 1 oz crumbled feta cheese
Steam or boil green beans until still slightly crisp. Drain and set aside
Saute mushrooms in olive oil for 5 minutes. Add shallots or onion and cook for 2 minutes
Toss in beans and heat through. Season with salt and pepper, add feta and toss to combine. Serve immediately.