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
- Food Processor this food processor is a staple in my home kitchen!
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
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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