Greek green beans
1 lb fresh green beans, stem ends removed, and cut into 1 inch pieces
Swiss chard stems (from 3 medium leaves), finely diced
1 c. cherry tomatoes, sliced in half
1/4 c. basil, sliced in to ribbons
2 T. red wine vinegar
1/4 c. crumbled feta
cracked black peppers
Place beans and chard stems in a medium sauce pan, sprinkle with salt and pepper, and cover with water by an inch. Bring to a boil, cover, and cook for 5-10 minutes, or to desired doneness.
Drain beans and return to the pan. Add tomatoes, stir well, cover, and return to the heat. Increase heat to medium-high and cook about 4 minutes, or until tomatoes begin to soften and break down. Stir in vinegar and cook one more minute uncovered.
Remove from heat and add basil and feta. Adjust as necessary for seasoning with salt and pepper.
For more info: contact Keri, the Part Time Chef, at firstname.lastname@example.org.