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09 July 2009

Gorgeous Greens with a Dash of White

I apologise for being slack with the recipes lately. Mark and I have been away, so I have not been cooking as much as usual. And then this week I made two dishes I was going to post (salmon flavoured with lemongrass and ginger, and chicken with a salsa verde type sauce) but I am not sure they turned out exactly as I wanted, so I decided not to post them just yet.

Tonight we were just having a simple meal of steak with steamed potatoes and some greens. But I then decided to saute the beans and spinach with garlic, lemon and feta - and was absolutely delighted! They were the surprise hit of the night (well for me anyway).

This side dish is really just a variation on the 'Lemony Greens' I made recently, but better. I'm a bit vague on the quantities, so just adjust depending on how many people you are feeding, and add as little or as much olive oil as you like. Try it out!

Ingredients (serves 2)

2-3 tablespoons olive oil
2 large cloves garlic
200g green beans trimmed
Juice of half a lemon and zest of whole lemon
150g baby spinach
Salt and pepper
Danish feta to taste


Heat the olive oil in a large fry pan. Add the garlic and beans and saute for 5-7 minutes or until cooked to your liking (I like them to be still crisp). Add the lemon juice and spinach and cook until the spinach is just wilted. Season with salt and pepper to taste and add the lemon zest. Serve with feta crumbled on top.