Greek Green Beans

Recipe by: WW Magazine July 1998

1 Point Per Serving

1 1/4 cups one-third-less salt chicken broth

2 garlic cloves

1 1/4 pounds fresh green beans, trimmed

1 tsp cornstarch

1 TBS water

1 TBS chopped fresh oregano

1 1/2 TBS fresh lemon juice

2 tsp olive oil

1/2 tsp Dijon mustard

1/4 tsp salt

1/8 tsp pepper

1/4 cup (1 oz) crumbled feta cheese

English lavender flowers (optional)

Combine chicken broth and garlic cloves in a large nonstick skillet; bring to a boil. Add green beans; cover, reduce heat, and simmer 15 minutes or until beans are crisp tender. Drain beans in a colander, reserving 1/4 cup broth mixture and 1 garlic clove; discard remaining broth and garlic clove. Return reserved liquid to skillet; mash garlic clove with a fork. Combine cornstarch and 1 TBS water; stir until blended. Add cornstarch mixture, oregano, and next 5 ingredients to skillet; cook over medium heat 3 minutes or until mixture is slightly thick, stirring constantly. Return green beans to skillet, and cook until thoroughly heated, stirring constantly. Spoon beans into a serving bowl, and sprinkle with crumbled feta cheese. Garnish with English lavender flowers, if desired.

Servings: 4 (1cup) servings

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