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Greek Green Beans Recipe

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This recipe for Greek Green Beans, by , is from Nana's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Edith Sinnema


1 cups salt-free chicken broth
2 garlic cloves
1 lbs fresh green beans
1 tsp cornstarch
1 tbsp water
1 tbsp chopped fresh oregano
1 tablespoons fresh lemon juice
2 tsp olive oil
⅓ tsp dijon mustard
tsp salt
⅛ tsp pepper
cup crumbled feta cheese

1. Combine chicken broth and garlic cloves in a large nonstick skillet, bring to boil. Add green beans, cover, reduce heat, simmer 15 minutes until beans are crisp-tender. Drain beans in a colander, reserving cup broth mixture and 1 garlic clove, discard remaining broth and garlic clove. Return resurfaced cup broth and garlic clove to skillet, mash garlic clove with a fork.

2. Combine cornstarch and 1 tbsp water, stir until blended. Add cornstarch mixture, oregano, and next 5 ingredients to skillet, cook over medium heat 3 minutes or until mixture is slightly thick, stirring constantly.

3. Return green beans to skillet, and cook until thoroughly heated, stirring constantly. Spoon beans into a serving bowl, and sprinkle with crumbled feta cheese. Garnish with English lavender flowers if desired. Serve warm.




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