Feta cheese is so pungent you only need a little to jazz up nutrient-dense green beans in this colorful side dish.
2 boxes Cascadian Farm Organic French-Cut Green Beans with Toasted Almonds
1 tablespoon olive oil
1 medium onion, sliced
2 cloves garlic, finely chopped
1 can (14.5 ounces) Muir Glen Organic Diced Tomatoes, undrained
1 teaspoon chopped fresh oregano leaves (or 1/2 teaspoon dried oregano)
1/8 teaspoon crushed red pepper flakes (optional)
1/2 cup crumbled feta cheese
1. Cook beans as directed on boxes, reserving almonds. Drain.
2. Meanwhile heat oil in 10-inch skillet over medium heat. Add onion and garlic and cook 3 to 4 minutes, stirring frequently, until onion is crisp-tender. Stir in tomatoes, oregano, and pepper flakes, if desired. Bring to a boil, then reduce heat and simmer uncovered about 5 minutes, stirring occasionally, until thickened and most liquid has evaporated.
3. Spoon drained beans onto serving platter and top with tomato mixture. Sprinkle with cheese and reserved almonds.
Nutrition score per serving: 90 calories, 5g fat, 8g carbs, 3g protein