Ingredients
- 400 g fresh green beans, trimmed
- 2 tablespoons olive oil
- 80 g pitted Kalamata olives (about 20 olives), roughly chopped
- 200 g cherry or mini-roma tomatoes, halved
- 1/3 cup dry white wine (80 ml)
- 80 g crumbled feta cheese, or more, if desired
- Salt and freshly ground black pepper, to taste
Instructions
- Sauté the Green Beans: Heat the olive oil in a large, deep skillet or wok over medium heat. Add the green beans and sauté for 5-7 minutes, stirring frequently, until they are lightly browned in some places and tender-crisp.
- Add Olives, Tomatoes, and White Wine: Add the chopped Kalamata olives and halved cherry tomatoes to the skillet. Deglaze the pan by pouring in the white wine. Let it simmer for 2-3 minutes, until most of the liquid has evaporated and the tomatoes start to soften.
- Season and Add Feta: Season with salt and freshly ground black pepper. Sprinkle the crumbled feta cheese evenly over the vegetables. Reduce the heat to low, cover the skillet, and let it cook for 2-3 minutes, allowing the feta to soften slightly.
- Serve: Remove from heat and serve warm as a side dish or a light main course. Enjoy!
Nutrition
Notes
- Blanch the Green Beans for Extra Tenderness: If you prefer softer green beans, blanch them in boiling water for 2 minutes before sautéing. This helps maintain their vibrant green color and tender texture.
- Use a High-Quality Feta: Opt for a good-quality Greek feta cheese for the best flavour. Avoid pre-crumbled varieties if possible, as they can be drier and less creamy.
- Adjust Seasoning Carefully: The olives and feta are naturally salty, so taste before adding extra salt. A pinch of freshly ground black pepper should be enough to enhance the flavours.