Fresh Green Beans, Fennel, and Feta Cheese Recipe - Allrecipes.com
Fresh Green Beans, Fennel, and Feta Cheese Recipe
  • READY IN 16 mins

Fresh Green Beans, Fennel, and Feta Cheese

Recipe by  

"Fresh green beans and fresh fennel cooked until crisp-tender are then briefly sauteed in extra-virgin olive oil, along with fresh basil and crumbled feta cheese."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    6 mins
  • READY IN

    16 mins

Directions

  1. Fill a saucepan half full with water and bring to a boil. Add the green beans and fennel slices; cook until just beginning to become tender, about 4 minutes. Pour into a colander to drain and run under cold water to stop the cooking process.
  2. Return the empty pan to the stove and set heat to medium. Pour in the olive oil and let it heat for a minute. Return the green beans and fennel to the pan. Season with basil, salt, and pepper; cook and stir until coated and warm. Transfer to a serving dish and toss with feta cheese.
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Reviews More Reviews

Sep 23, 2010

I am giving this recipe 4 stars with the following modifications. 1. you do not need to boil the vegetables just be sure to cut the fennel thin and add it first to be sure it ends up being tender. You can also use frozen beans. 2. Do not use 1/4 cup of oil, I think it was way too much. 3. 2 min prior to turning off the stove add the basil with sun-dried tomatoes in oil. 4. serve and add feta cheese (a little goes a long way) I just used 2tablespoons. Look forward to making this again!

 
Aug 31, 2008

The fennel, basil, and feta combined perfectly in this dish. The market didn't have green beans, so I used swiss chard instead. I sauted the fennel without boiling it, and it still came out nice and tender. I think this would work well with any green veggie--asparagus, spinach, etc.

 
Nov 29, 2010

This recipe was fabulous- can be a side or a full meal. I added two small cloves of fresh garlic and minced onion for added flavor (since I can't have pepper).

 
Nov 30, 2010

Great side dish for Thanksgiving or any meal! I tripled the recipe for our large group. Everyone loved this! The flavors work perfectly together and would be a great accompaniment to just about any meat. I had to use 2 skillets due to the amount I made, but it worked out fine. I had to make them a little ahead of time, so after boiling, draining & then tossing with olive oil & sauteing, I transferred to a large baking dish, covered with foil & kept warm in the oven for about 20 min. Just before serving I sprinkled with the basil & feta and it worked out fine. Will definitely make this again!

 
Sep 21, 2008

So easy to prepare, and it tasted as good as it looked. Great way to get your veggies! (I subbed Pam for the olive oil to cut down fat and used dried basil instead of fresh and it was still a total hit.) Will definitely make this again!

 
Jan 19, 2008

I just "discovered" fennel and this is the first recipe I've tried. It's wonderful! We've had it 3 times in the last couple of weeks and it's always delicious. Goes especially well with sausage or pork chops. A keeper!

 
Feb 13, 2008

Made this tonight. A refreshing easy and different salad. Everyone loved it.Will make again and again. So simple and well worth the few minutes it takes.

 
Nov 30, 2010

really like this addition to the family dinner. Interesting taste!

 

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Nutrition

  • Calories
  • 221 kcal
  • 11%
  • Carbohydrates
  • 13 g
  • 4%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 17.6 g
  • 27%
  • Fiber
  • 5.7 g
  • 23%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 310 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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