Green Beans with Tomatoes and Feta
Serve a colorful side of organic green beans and almonds topped with tomatoes and feta. Did we mention olive oil, garlic, onions and fresh Italian oregano? Mmm.
2 (7.4 ounce) boxes frozen French-cut green beans with toasted almonds
1 tablespoon olive oil
1 medium onion, sliced
2 cloves garlic, finely chopped
1 (14.5 ounce) can diced tomatoes, undrained
1 teaspoon chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
1/8 teaspoon crushed red pepper flakes, if desired
1/2 cup crumbled feta cheese (2 ounce)
Cook beans as directed on boxes, reserving almonds; drain.
Meanwhile, in 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is crisp-tender.
Stir in tomatoes, oregano and pepper flakes. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until thickened and most of liquid has evaporated.
Spoon drained beans onto serving platter; top with tomato mixture. Sprinkle with cheese and reserved almonds.
Preparation/Total Time: 20 minutes
Classic Greek feta cheese is traditionally made from sheep's milk, but much of what we find in the market is made from cow's milk. Either type adds a characteristic tangy flavor to dishes.
Amount per serving: Calories 90 (Calories from Fat 45), Total Fat 5 g (Saturated Fat 1 1/2 g, Trans Fat 0 g), Cholesterol 10 mg; Sodium 270 mg; Total Carbohydrate 8 g (Dietary Fiber 1 g; Sugars 4 g), Protein 3 g; Exchanges: 1 1/2 Vegetable; 1 Fat; Carbohydrate Choices: 1/2
Recipe Courtesy Of