Saute Haricots Verts with Lemon & Feta Sauce

Flavorful side dish for YOU!

One pound (16 ounces) Haricots Verts, 2 lemons (washed) for zest of one, juice of both lemons, 1/2 teaspoon salt (for boiling water), 2 tablespoons sweet cream butter, 1 cup feta crumbles, black pepper, to taste.

In a pot of boiling water add salt and haricots verts and blanch 2 minutes, remove with a slotted spoon to an ice bath to stop cooking. Drain and set aside. In a saute pan add butter on medium high heat, once melted (do not burn the butter) add drained haricots verts, add lemon zest and juice and feta crumbles, stir gently and saute 2 minutes, add black pepper (I use 1 teaspoon) stir again gently. Remove from stove top. Transfer to a serving bowl and enjoy!

We love these served with a beef roast!

Cheryl “Cheffie Cooks” Wiser. All Things Citrus.


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