Greek Green Beans

Greek Green Beans

Raw Ingredients

The farmer’s market has glorious piles of green beans and tomatoes right about now, and here’s what I suggest you do with them:

  1. Take a good fistful of the beans and snap off the ends.
  2. Cut up one or two tomatoes – total tomato volume should equal the size of your fist.
  3. Cut up two cloves of garlic.
  4. Heat 1 tbsp of olive oil in a heavy pot with a lid over medium heat.
  5. Add garlic, toss to coat, let it cook for about 1 minute.
  6. Add greenbeans and tomatoes, toss to coat.
  7. Add a good shake of coarse sea salt.
  8. Cover the pot and let everything cook for 15-20 minutes, stirring occasionally.  The tomatoes, oil, and garlic will turn into a delicious pulp and the green beans will steam a bright green and become tender.

Serves 1, easily expanded.  Eat plain or serve over leftover rice or orzo.  Garnish with a little crumbled feta, if that’s your thing.

Variation:   Sprinkle some dried oregano or chopped fresh dill into the pot before you cover it.

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One response to “Greek Green Beans

  1. Pingback: Greek green beans – again « The Girl Who Ate Everything

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