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Side Dish Sunday: Tomato & Feta Green Beans

  • 1 1/2 pound green beans, trimmed & french cut
  • 1/2 cup toasted almond slivers
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, sliced
  • 2 cloves garlic, finely chopped
  • 1 can diced tomatoes, undrained
  • 1 teaspoon chopped fresh oregano
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2 cup crumbled feta cheese

In a large pot, bring 2 quarts of water to a boil. Place green beans in boiling water for about 5 minutes. (Beans should be al dente.) Drain and place on an oven-safe serving platter or in a baking dish. Place in warm oven until ready to serve.

In a large skillet, heat oil over medium heat. Add onion and garlic -- cook 3 to 4 minutes, stirring frequently, until onion is crisp-tender. Stir in tomatoes, oregano and pepper flakes. Heat to boiling. Reduce heat and let simmer uncovered about 5 minutes. Stir occasionally until reduced and most of the liquid has evaporated.

Just prior to serving, top beans with tomato mixture then sprinkle with cheese and almonds.

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