Lemony Green Beans with Almonds and Feta

Three ways you know you’ve found the best green bean recipe ever:

  1. You make it more than once.
  2. When you serve it at Thanksgiving, it disappears to the last bean.
  3. You actually sneak it out of the fridge to snack on it at night.

Or, perhaps all of the above…because all of these things have been true in our household with these Lemony Green Beans with Almonds and Feta. Who’da thunk a green bean side dish could be so appealing?

I featured this recipe on A Love Letter to Food’s Facebook page during my annual Healthy Thanksgiving Countdown as an alternative to the usual green bean casserole. To take my own advice, I decided to make it for the Thanksgiving dinner we attended with friends. It turned out better than I could have hoped, the beans pan-steamed to crispy crunachability and the feta and toasted almonds soaking up the lemony, garlicky dressing. When everyone was served at dinner, nary a bean was left.

On the heels of this success, I served this again at Christmas dinner. Even my 6-year-old fought me to eat the leftovers–cold. That’s a good sign.

Is it weird that eating this makes me think of the Gollum quote from The Hobbit:

“Is it nice, my preciousss? Is it juicy? Is it scrumptiously crunchable?”

Because yes, it is. And that beats green bean casserole any day, if you ask me.

 


Print Recipe
Lemony Green Beans with Almonds and Feta
Crisp-tender green beans tossed with a lemony dressing and sprinkled with toasted almonds and feta make an incredible side dish!
Course Side Dish
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Course Side Dish
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Instructions
  1. Toast the almonds one of two ways: either bake them for 3 minutes at 325 degrees or heat a large skillet over medium heat and cook almonds, stirring occasionally, until toasted. Set aside.
  2. Heat a large skillet over medium heat, then add green beans, water, and 1/4 tsp. salt. Cover and cook 7-10 minutes, stirring periodically. Uncover and increase heat to medium-high. Continue to cook another 3-5 minutes or until water has evaporated and beans are crisp-tender and bright green. Remove from heat.
  3. Meanwhile, make the dressing: whisk together olive oil, dijon, lemon juice, garlic, red pepper flaked, and black pepper.
  4. When beans are done cooking, toss with toasted almonds, lemon dressing, and half the feta. Spread on a platter or serving dish and sprinkle with remaining feta. Serve immediately.
Recipe Notes

Adapted from Cookie and Kate.

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Steak Chopped Salad

Steak chopped salad

Somewhere early on in my learning the German language, I read the original Grimm fairy tale of Rapunzel. It’s pretty different from the Disney movie, FYI, from the lack of catchy musical numbers to the fact that the prince who comes to rescue Rapunzel from her tower ends up blinded when he attempts suicide by leaping out her window. (Hard to imagine that fitting in a catchy musical number anyway, now that I think about it.) But the especially bizarre thing that always stood out to me about the original German version of Rapunzel is that almost the entire first half of the story, which happens before Rapunzel’s birth, has to do with her pregnant mother’s insane lust for the lettuce growing in her neighbor’s garden. The mother’s desire for a salad made of the beautiful green lettuce she sees growing in this garden is so strong that she sends her husband to steal some. The husband, dutiful man that he is, does so, only to find his wife’s cravings intensified threefold after she finally tastes the forbidden lettuce. Dang those pregnancy cravings!

Steak chopped salad

When he eventually gets caught by the neighbor (who–didja guess? happens to be a witch), he promises to hand over the baby to her at birth, so long as his wife can continue to have a supply of the lettuce for her surreptitious salads. Cause, you know, baby…lettuce…it’s all good.

You’ll have to read the original Grimm fairy tale if you want to know how things pan out for Rapunzel and kooky family, but whenever I recall the story, I always think, DANG, that must have been one awesome salad to make her parents hand over their firstborn for it. (That or they weren’t too thrilled about having a baby in the first place?) Every time I have a great salad, I kind of chuckle to myself, like, “Could this be the one someone would relinquish their children for?” Just so you know, I have yet to find the salad I’d be willing to trade my kids in for…

Steak chopped salad

BUT…while we’re on the subject, let’s talk about this uh-may-zing Steak Chopped Salad. Thankfully, you don’t need to make a deal with your neighborhood mistress of the dark arts for a taste. Nor do you need to go hopping fences to steal magical lettuce. All you need are some pantry staples, a good piece of sirloin, and some garden-fresh red cabbage and romaine. The combination of roasted red peppers, creamy feta, marinated steak, and crunchy lettuce with a zingy Mediterranean-style dressing is sublime enough to make you think magic was involved. I couldn’t stop thinking about it after we had it a few night ago.

So I can only assume this is the salad Rapunzel’s mother made, because IF there were a salad that could make me go to crazy lengths to eat it, well, this is the one.

Steak chopped salad

Print Recipe
Steak Chopped Salad
A fresh, whole foods chopped salad you'll want to make again and again!
Course Beef, Main Dish
Servings
as a main course
Course Beef, Main Dish
Servings
as a main course
Instructions
Make the steak:
  1. Combine garlic, lemon juice, olive oil, and pepper in a gallon freezer bag. Add steak to the bag and let marinate in the refrigerator 30 minutes-2 hours.
  2. Bring steak to room temperature by removing from refrigerator 15-30 minutes prior to cooking. Remove from marinade and pat dry. Set an oven rack 4-5 inches from broiler heating element and preheat broiler to high.
  3. Heat a small skillet over high heat. Add steak and sear 2-3 minutes per side, using tongs to flip in between. Place skillet in oven under broiler and broil on each side 2-3 minutes, again using tongs to flip.
  4. Carefully tent aluminum foil over skillet and let steak rest while you prepare the rest of the salad.
Make the salad:
  1. In a large bowl, toss chopped red cabbage, chopped romaine, red peppers, feta, and cannellini beans.
Make the dressing:
  1. In a 1-cup measuring cup, combine all ingredients. Using an immersion blender, mix until emulsified.
Put it all together:
  1. Slice steak into cubes, cutting against the grain, and add to salad. Serve with dressing on the side.
Recipe Notes

Loosely inspired by Real Simple.

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