Seasonal Greens with Feta
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Seasonal Greens with Feta
Servings: 5 People
Ingredients
- 300 gr String Beans
- 5 Artichokes , peeled, and hearts kept
- 300 gr Broad Beans , peeled from their thick skin to reveal their green Soul!
- 2 Scallions , roughly chopped
- 4 tablespoons fresh Mint , leaves picked and chopped
- 4 tablespoons fresh Coriander , leaves picked and chopped
- 7 Tablespoons EVOO , Extra Virgin Olive Oil
- 2 tablespoon red wine Vinegar , mild preferably Cabernet Sauvignon
- 400 ml Vegetable Stock , Bouillon
- 3 litres Water , salted with a ½ tablespoon of Salt
- 1 Lemon, Zested
- 1 Lemon juice
- 40 gr Feta , crumbled
- ½ teaspoon Sea Salt
- ½ teaspoon freshly ground Black Pepper
Instructions
- Place a medium pot on high heat add the salted water and bring to a boil. Add the broad beans, bring to a boil and simmer for a 1 ½ minutes.
- With a slotted spoon take the beans out of the water in a bowl filled with water and ice to stop cooking and reserve their nice green color. Drain and peel the outside skin of the beans. Keep aside.
- In the same pot over medium heat, pour 4 tablespoons of the oil and let it heat up for 1-2 minutes. Add the onions, and sauté for couple of minutes to soften but not to get brown.
- Pour the vegetable stock and season with the salt and pepper. Bring to a boil and cook for 5 minutes. Add the artichokes and the lemon zest and cook for five minutes. Add the broad beans and the string beans and cook for 2 minutes.
- Remove from fire and add the coriander and the mint. Stir and let the flavours come together for 15 minutes. Serve while drizzling the remaining 3 tablespoons of oil and the vinegar. Finally, top with the crumbled feta.
