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Green Bean and Feta Sauté with Lemon

Serves 4
Time 20 min
Serve this lively, colorful veggie combo over cooked pasta, rice or orzo.
Special Diets:
Ingredients
  • 2 teaspoons extra-virgin olive oil
  • 1/2 pound green beans, cut in 1-inch lengths
  • 1/2 medium yellow onion, chopped
  • 1 medium red bell pepper, sliced
  • 1/2 teaspoon crushed red chile flakes
  • 1/2 cup artichoke hearts packed in water, drained and quartered
  • 1/4 cup vegetable broth or water
  • 1 teaspoon cornstarch dissolved in 2 tablespoons water
  • 1 tablespoon lemon juice
  • 1/3 cup diced feta cheese
  • 2 tablespoons chopped Kalamata olives
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Method

Heat oil in a skillet over medium heat. 

Add green beans, onion, red pepper and red chile flakes and cook until the vegetables soften, about 3 minutes. 

Add artichoke hearts, vegetable stock and cornstarch mixture and bring to a simmer. 

Cook until the sauce has thickened and the vegetables are cooked through, about 3 minutes. 

Remove from the heat and stir in lemon juice, feta and olives.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 teaspoons extra-virgin olive oil
  • 1/2 pound green beans, cut in 1-inch lengths
  • 1/2 medium yellow onion, chopped
  • 1 medium red bell pepper, sliced
  • 1/2 teaspoon crushed red chile flakes
  • 1/2 cup artichoke hearts packed in water, drained and quartered
  • 1/4 cup vegetable broth or water
  • 1 teaspoon cornstarch dissolved in 2 tablespoons water
  • 1 tablespoon lemon juice
  • 1/3 cup diced feta cheese
  • 2 tablespoons chopped Kalamata olives
Shop with Prime

Exclusively for Prime members in select ZIP codes.