few years ago, our attitude toward Brussels sprouts hadn’t changed since childhood. In other words, we didn’t want anything to do with them. But they’ve enjoyed a bit of a resurgence,
Ingredients
1 (10-ounce) package frozen baby lima beans
1 cup water
3 tablespoons olive oil
3 tablespoons flat leaf parsley, chopped
2 tablespoons fresh mint leaves, chopped
3 cloves garlic, minced
1 lemon, zested
1 ounce feta cheese
Salt and freshly-ground black pepper
Instructions
Heat a large saucepan over medium heat. Add 2 tablespoons olive oil and garlic. Allow garlic to soften for about 1 minute. Mix in the lima beans, water, 2 tablespoons parsley, 1 tablespoon mint and a three-fingered pinch of salt. Bring mixture to a simmer. Cover, reduce heat and cook for 17 to 20 minutes until beans are tender.
Remove from heat and mix in remaining herbs, lemon zest and black pepper to taste. Drizzle with remaining olive oil and crumble feta on top.
