InspirationAll Recipes Fresh Green Beans, Fennel, and Feta Cheese
I reduced the olive oil down to about a tablespoon or two, I don't usually measure so I don't know exactly, but it was certainly a lot less than 1/4 cup. I also didn't measure the feta, but I tried to reduce it as well.
I also added some garlic powder and onion powder since I feel every dish could really use them both. I was running out of minced garlic, that's why I used garlic powder. I was also too lazy to cut up some real onion and I've got Penzey's granulated toasted onion, which smells fabulous.
The instructions weren't exactly clear in the second step, but after reading the reviews, I figured I was going to saute the veggies in the oil for a bit rather than just warming them up. I also skipped boiling the fennel along with the green beans because some reviewers said that if you cut it thin enough, you didn't need to boil it.
- 1 lb. green beans, washed and trimmed
- 1 fennel bulb, cut into thin slices
- 1-2 Tablespoons olive oil
- 2 Tablespoons chopped fresh basil leaves
- salt and peper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 2 Tablespoons crumbled feta cheese
DirectionsStart a medium-large pot of water to boil. When that's ready, add the green beans and cook for 4 minutes. When done, drain and rinse them with cold water to stop the cooking process.
|quick plunge into boiling water|
After sauteing the fennel for a minute, add the blanched green beans, basil, salt and pepper. At this point I also added the garlic powder and onion powder. I sauteed for about four minutes until the green beans looked good and sizzled up and the fennel was definitely cooked.
|sauteed fennel and beans|
|Add basil and feta|
VerdictHey, I found out I really like fennel!
While preparing this recipe, Husband Jeff had declared he didn't want the fennel because it smelled like black licorice, but I told him that he should try it because I didn't think it would really taste like black licorice. I was right, it has that fragrance, but it's not like a gross black jelly bean. It's really quite subtle and lovely.
My bulb of fennel was on the smaller side. I liked the fennel in this dish and it seemed like it could have used a little more fennel for the ratio of green beans, so next time I would use two smaller bulbs or one bigger one.
This dish reminded me of something you would fall in love with at a friend's house for Thanksgiving. Classy and interesting, but not strange or weird. I bet you could pass this off as sauteed green beans and let everybody think the whitish bits are onion.
This might be good with some sliced almonds for some additional texture and crunch.