"I didn’t intend to eat green beans for dinner last night, but it happened. I’ve learned a new trick to cooking them that yields tender-but-not-waterlogged (and definitely not mushy) green beans. Then, I tossed those perfectly cooked green beans in a lemony sauce with savory toasted almonds, creamy and salty feta, and fresh basil.
I couldn’t stop myself, not that I wanted to. Who am I? This is coming from a girl who used to refuse her grandmother’s home-grown green beans as a kid."
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