Caitlin Bensel
Serves 4 (serving size: 3/4 cup)

Searing lemons is one of our favorite tricks for upping the ante on any dish. The tart juice mellows out, providing the perfect balance for the briny capers and feta in this skillet side. If you have any leftovers, try adding halved cherry tomatoes and enjoying as a cold salad; some cooked chicken or shrimp would turn it into a lovely main dish.

How to Make It

Combine haricots verts and water in large microwavable bowl; cover with plastic wrap. Microwave at high for 5 minutes; drain. Heat 1 tsp. olive oil in a large skillet over medium-high. Halve 2 small lemons; cook, cut sides down, until lightly charred, about 2 minutes. Remove from heat; set lemons aside. Combine 5 tsp. olive oil, drained and chopped capers, and haricots verts in skillet. Squeeze lemons over mixture; toss to coat. Sprinkle with crumbled feta cheese, chopped fresh chives, and black pepper.

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