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+ servings
gluten-free/Grain Free/Refined Sugar Free

Brown Butter Green Beans with Toasted Pistachios and Lemony Whipped Feta

5 from 11 votes
Nicole Modic
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
SERVES 8 Servings
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Your traditional green bean casserole called, and it got a massively delicious upgrade. Introducing my Brown Butter Green Beans with Toasted Pistachios and Lemony Whipped Feta - a fun, flavorful dish that's full of fall flavors and is effortlessly chic. If you're looking for a new way to serve up classic green beans at your Thanksgiving dinner table, this recipe is it!

Equipment

Ingredients

For the Green Beans:

  • 1 Cup Salted Pistachios
  • 2 Tablespoons Everything Bagel Spice
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Cumin
  • 1 ½ Pounds Fresh Green Beans trimmed
  • ¼ Cup Unsalted Butter

For the Lemony Whipped Feta:

  • 8 Ounces Feta Cheese crumbled
  • 1 Cup Greek Yogurt I recommend using full-fat yogurt
  • 1 Lemon juiced - this is approximately 3 tablespoons
  • 3 Tablespoons Olive Oil
  • 2 Cloves Garlic

For Garnishing:

  • ¾ Cup Pomegranate Arils
  • Lemon Zest

Instructions

  • To make this dish, start by preparing the pistachios. Remove the shells from the pistachios and chop them finely.
  • Add the chopped pistachios to a bowl alongside the everything bagel spice, cinnamon, and cumin, and toss until the nuts are fully coated in the seasonings.
  • Next, prepare the green beans. Wash the green beans thoroughly and trim the ends.
  • Then, set them aside and bring a large pot of water to a boil, on the stove.
  • Once the water is boiling, add in the green beans to the pot and cook them until they're crisp-tender - this should take approximately 4 minutes.
  • Once the green beans have finished cooking, drain the water from them. Add the beans to a bowl of ice water and allow them to cool for a few moments.
  • After the green beans have cooled off, drain the beans well and place them onto a towel to dry.
  • Next, prepare the toasted pistachios. Heat a skillet, on the stove, over medium-high heat, and add in the butter.
  • Once the butter starts to brown and turn fragrant, reduce the heat to low.
  • Add 3/4 of the pistachio mixture to the pan, reserving 1/4 of the topping for later.
  • Toss the pistachios in the butter, then add in the green beans and sauté until the beans are heated through. This should take approximately 5-6 minutes.
  • Once the beans are heated through, remove the pan from the heat and set them aside.
  • Next, prepare the lemony whipped feta. Add all of the ingredients (the feta cheese, greek yogurt, lemon, olive oil, and garlic) to a food processor and process until the feta is smooth, fluffy, and creamy. This should take approximately 2-3 minutes.
  • Finally, assemble the dish by spreading the whipped feta out evenly, across a large serving platter.
  • Then, transfer the green beans on top of the whipped feta, alongside the remaining pistachio mixture.
  • Garnish with pomegranate arils and lemon zest, then serve and enjoy!
Calories: 328kcal | Carbohydrates: 18g | Protein: 12g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 360mg | Potassium: 438mg | Fiber: 5g | Sugar: 7g | Vitamin A: 929IU | Vitamin C: 13mg | Calcium: 226mg | Iron: 2mg

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