Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4

Ingredients:

  • 1⁄3 cup sliced almonds
  • 1 pound green beans, trimmed and cut into 2 to 3” long pieces
  • ¼ cup water
  • ½ tsp. fine sea salt, divided
  • 2 Tb. extra-virgin olive oil
  • 1 Tb. lemon juice (about ½ lemon)
  • 2 tsp. Dijon mustard
  • 1 small-to-medium clove garlic
  • Several twists of freshly ground black pepper
  • Pinch of red pepper flakes
  • ¼ cup crumbled feta cheese, divided
  • 3 to 4 large basil leaves, torn or chopped, for garnish
  • Lemon zest from about ½ lemon, for garnish

Directions:

  • 1

    Place a large skillet over medium heat. Add almonds and cook while stirring frequently. (They can burn quickly so keep them moving!) After 3 minutes, reduce heat to medium-low and continue stirring until they begin to turn golden on the edges. Transfer almonds to a bowl to cool.

  • 2

    Place skillet back on medium-low heat and add green beans, water and half the salt. Cover and cook, stirring occasionally, until beans are almost tender, about 8 minutes. Remove lid, and raise heat to medium-high. Cook until liquid evaporates, then remove from heat and set aside.

  • 3

    Whisk together olive oil, lemon juice, mustard, garlic, black pepper, red pepper flakes and remaining ¼ teaspoon salt.

  • 4

    Poor olive oil mixture and almonds into skillet with half the feta. Toss to combine, then add more lemon or pepper to taste.

  • 5

    Transfer dish to serving platter and sprinkle the remaining feta and basil leaves on top. Grate lemon zest on top and serve!