Begin by filling a large pot with water and bringing it to a rolling boil over high heat. Trim the ends of the fresh green beans and cut them into 1.5-inch pieces.

Once the water is boiling, carefully add the green beans and cook for 3–5 minutes until tender-crisp. Drain and rinse under cold water to halt cooking.

In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add 2 cloves of minced garlic and stir for about 1 minute until golden and aromatic.

Add the drained green beans to the skillet and toss gently in the sautéed garlic and butter for about 1 minute.

Toss in a handful of dried cranberries and walnuts, followed by the juice of half a lemon. Season with a pinch of salt and stir gently for another minute.

Remove from heat, sprinkle crumbled feta above, and add lemon zest before serving warm.