Incredible Green Beans with Feta & Dill

Great dish with a balance between sweet and acidic.

Vegetarian and Keto friendly plus Gluten Free, triple threat.

Course Appetizer, Side Dish

Cuisine European, Greek, Italian

Prep Time 15

Cook Time 20

Plating and Garnishing 5

Total Time 40

Servings 6 as a side dish

Start by removing all the stem tips on the Green Beans and cutting them into 2" - 3" sections.
In a pot large enough, and more, to hold the Green Beans add water and 1 - 2 tablespoons of Salt. Bring to a boil and reduce heat to a simmmer.
Once the water is at a simmer and the Beans are cut grab a mixxing bowl and fill with ice. Add cold water to the ice and set aside close to the where the Beans will cook.
Drop the Beans in the simmering water and count 90 mississippi's, pull a Green Bean out and test. It should still be firm but softened slightly. Remove and plunge directly into the Ice bath.
Let them sit until they are cool to the touch and not giving off any heat. Strain them and set asiade.

Peel and slice the Onions, a little thicker then normal. Crush and rough chop the Garlic
heat a large pan over medium heat and add the Olive Oil and Butter. Once the Butter has melted and is bubbling add the Onion and turn the heat to low, we don't want to saute just sweat the Onion. Add a good pinch of Salt and Pepper and cook for 3 - 4 minutes.
After 3 - 4 minutes add the Garlic, stir and cook for another 1 - 2 minutes.
Add the vlanched Green Beans and another pinch of Salt and turn the heat back up to medium high. Continue to toss the Green Beans, Onion and Garlic to prevent the Onion and Gralic from sticking to the Bottom.
After the Green Beans have cooked for 4 - 6 more minutes splash in the White Wine Vinegar, turn the heat back to low and toss the pan to lift any little pieces stuck to the bottom.
After the White Wine Vinegar has reduced, 30 seconds to a minute, add the White Wine and reduce again by half.
Add in the Stock, toss and simmer for another 5 - 7 minutes

Turn the Heat off, Toss in the 1 Tbsp Butter, stir until incorperated.
Add 90% of the Feta, chopped Dill and chopped Parsley, save the 10% for garnish, and add the Lemon Juice. Toss or stir to combine, let the Feta melt slightly and dish into a serving bowl.
Sprinkle the top with the reserved Dill and Parsley and spread the Feta around... Enjoy!

For vegetarian, use Vegetable Stock and change the Feta for another cheese if necessary.

The Ice bath is not completely necessary fro this recipe, but I would defiantly do it for Green Beans that are old and tough.