A sprinkling of crumbled cheese on a mound of green beans is as welcome as snow at Christmas.
Trim the root ends off the beans, but leave the narrow tips at the other end of the beans intact--they're tasty. (However, if the tip ends have wilted, clip them off, also.) Bring a large pot of water to boil; add the beans and return to the boil. Cook uncovered until beans are nearly tender, 4-6 minutes. Drain beans and immediately immerse them in ice water to stop the cooking and set the color. When beans are cool, drain and let them air-dry.
To finish the cooking: Warm a shallow serving bowl near or at the back of the stove. Heat butter and olive oil in a very large skillet over medium-high flame. Add green beans and cook, tossing often, until they're hot and fully tender, 3-4 minutes. Toss in the lemon juice and season to taste with salt and pepper. Mound the beans in the warm dish, sprinkle with feta or blue cheese crumbles, and serve immediately. Makes 8 servings.
Copyright by Terese Allen