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Pan-Seared Lemon-Feta Green Beans

Pan-Seared Lemon-Feta Green Beans

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Serves 4 (serving size: 3/4 cup)

Searing lemons is one of our favorite tricks for upping the ante on any dish. The tart juice mellows out, providing the perfect balance for the briny capers and feta in this skillet side. If you have any leftovers, try adding halved cherry tomatoes and enjoying as a cold salad; some cooked chicken or shrimp would turn it into a lovely main dish.


  • 12 ounces haricots verts
  • 1/4 cup water
  • 6 teaspoons olive oil, divided
  • 2 small lemons
  • 1 tablespoon drained and chopped capers
  • 2 tablespoons crumbled feta cheese
  • 2 tablespoons chopped fresh chives
  • 1/4 teaspoon black pepper

Nutritional Information

  • Calories 113
  • Fat 8g
  • Satfat 2g
  • Unsatfat 6g
  • Protein 3g
  • Carbohydrate 9g
  • Fiber 3g
  • Sugars 4g
  • Added sugars 0g
  • Sodium 154g
  • Calcium 6% DV
  • Potassium 5% DV

How to Make It

Combine haricots verts and water in large microwavable bowl; cover with plastic wrap. Microwave at high for 5 minutes; drain. Heat 1 tsp. olive oil in a large skillet over medium-high. Halve 2 small lemons; cook, cut sides down, until lightly charred, about 2 minutes. Remove from heat; set lemons aside. Combine 5 tsp. olive oil, drained and chopped capers, and haricots verts in skillet. Squeeze lemons over mixture; toss to coat. Sprinkle with crumbled feta cheese, chopped fresh chives, and black pepper.

Watch the video: Garlic Green Beans Recipe (June 2022).


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