Greek Green Beans

Water
1 lb green beans, trimmed
Salt and pepper, to taste
Crushed red pepper flakes, optional, to taste
Quality crumbled feta cheese, to taste

For dressing:
2 tbsp Early Harvest Greek extra virgin olive oil
2 tbsp freshly squeezed lemon juice
1 to 2 garlic cloves, minced
2 tbsp chopped fresh dill
1/2 tsp sweet Spanish paprika
Salt and pepper, to taste

Prepare dressing. In a small bowl, whisk together extra virgin olive oil, lemon juice, garlic, fresh dill, Spanish paprika, pinch of salt and pepper. Set aside for now.

Bring a large pot filled with water to a boil. Add green beans. Cook for 5 minutes, then, keep the pot of boiling water going, but using tongs, transfer green beans to an ice bath (a bowl of ice and ice cold water) for 5 minutes. Return beans to boiling water to finish cooking until tender, about 10 more minutes or so.  Drain well.

Transfer warm beans to a mixing bowl. Toss with a little salt and pepper. Give the dressing a quick stir to combine well, then pour over the green beans. Toss again to coat.

Transfer to a serving platter. Sprinkle crushed pepper flakes and crumbled feta. Serve at room temperature.