Adapted from Cookie & Kate. Yields 4 side servings.
1 pound green beans, trimmed
1/4 cup water
1/2 teaspoon salt
2 tablespoons olive oil
1 tablespoon lemon juice (about 1/2 lemon)
2 teaspoons Dijon mustard
1 clove garlic, minced
Several twists of freshly ground black pepper
1/4 cup crumbled feta cheese, divided
1/3 cup sliced almonds, toasted
3 to 4 large basil leaves, torn or chopped, for garnish
Heat a large skillet on medium-low heat. Add the green beans and ¼ cup water. Cover and cook, stirring occasionally, until the beans are nearly tender, about 7 to 10 minutes. Remove the lid, raise heat to medium-high, and cook until the liquid evaporates, 2 to 5 minutes. Remove the skillet from the heat and set aside.
Meanwhile, whisk together the salt, olive oil, lemon juice, mustard, garlic, and black pepper. Set aside.
Once the green beans are done cooking, whisk the olive oil mixture once more, then pour it into the skillet. Add the toasted almonds to the skillet and add about half of the feta, reserving the other half for garnish. Toss to combine, then taste and add more lemon juice or black pepper if necessary.
Transfer the green beans to a serving bowl or platter. Sprinkle the remaining feta and the torn basil leaves on top. Serve warm.