Green Bean and Fennel with Crumbled Feta
Green Bean and Fennel with Crumbled Feta balances crisp-tender vegetables with a briny, creamy finish. Sweet fennel and snappy beans are lifted by basil and good olive oil, making a bright, herb-kissed side that pairs well with grilled meats or roasted fish. Serve it warm or at room temperature for weeknight dinners or casual gatherings.
- Prep10 hrs
- Cook6 hrs
- Serves4
- DifficultyEasy
- 1
Fill a saucepan halfway with water and bring it to a boil.
- 2
Add the green beans and fennel slices; cook until they just start to become tender, about 4 minutes.
- 3
Drain in a colander, then run under cold water to stop the cooking.
- 4
Place the empty pan back on the stove over medium heat.
- 5
Add the olive oil and let it heat for a minute.
- 6
Return the green beans and fennel to the pan.
- 7
Season with basil, salt, and pepper; cook and stir until coated and warmed through.
- 8
Transfer to a serving dish and toss with feta cheese.
- Calories 199.36 kcal Moderate
- Protein 4.8 g Low Source
- Carbs 9.56 g Moderate
- Total Fat 16.4 g High
- Saturated Fat 4.18 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 11.45 mg Low Source
- Sodium 139.78 mg Moderate
- Fiber 3.47 g Moderate
- Sugar 2.96 g Moderate
- Added Sugar 0.04 g Low Source
- Calcium 94.97 mg Low Source
- Iron 1.05 mg Low Source
- Potassium 334.63 mg Low Source
- Vitamin A 43.59 mcg_rae Low Source
- Vitamin C 14.1 mg Moderate
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛