Teriyaki Green Beans

Here is an elevated classic, great for a weeknight side.

SERVES 4

• 3 Tbsp butter
• 1 large shallot, sliced
• 8 oz (225 g) baby bella mushrooms, sliced
• 1 lb (450 g) green beans
• 1 tsp kosher salt
• ¹⁄₄ tsp black pepper
• 3 cloves garlic, crushed
• ¹⁄₄ cup teriyaki sauce
• ¹⁄₄ cup crumbled feta cheese, plus more for garnish (optional)

Place a large skillet over medium-high heat and add the butter. Once the butter is melted, add the shallot, mushrooms, and green beans. Season with salt and pepper and toss to coat evenly. Cook, while stirring, until the mushrooms are brown and the green beans are starting to soften (about 4–5 minutes).

Add the crushed garlic cloves and sauté for another minute. Stir in teriyaki sauce. Allow to cook 2–3 minutes. Remove from heat and toss with feta cheese. If desired, top with some more feta cheese before serving.

(Originally featured in Family Table, Issue 702)