The Greek version of a green bean casserole is like a breath of fresh air. It’s braised in a hearty tomato sauce until the green beans and potatoes are nice and tender. I love to serve this with a great big slice of feta cheese. We eat it throughout the year but, it would be a wonderful side for your Thanksgiving table.
Here you have another delicious example of how healthy food can taste great too! The Greeks really figured out how to put the spotlight back on veggies and make them the star of the dining table 🙂 All you need with this recipe is a nice crusty piece of toasted bread to soak up the yummy tomato sauce and a slice of creamy feta cheese and you’re good to go.
Nutritious and delicious, this braised green bean recipe can be made as a side or as a healthy main course.
Download the Complete Menu for the Holidays here:
- 1 pound of green beans, washed and ends trimmed
- 1/2 cup olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, grated
- 1 (28-ounce can)tomatoes, pureed
- 3 medium potatoes, peeled and cut into quarters
- 1 and 1/2 cups water
- 1 and 1/2 teaspoons salt
- 1/4 teaspoon freshly ground pepper
- pinch of crushed red pepper flakes
- 1 teaspoon dried dill
- 2 tablespoons fresh chopped parsley
- Feta cheese for serving
- Cook the onions in the olive oil over medium heat until soft and golden. About 10 minutes. Add garlic and cook and warm through for about 20 seconds.
- Add potatoes, green beans, tomatoes, salt pepper, and spices.
- Add water and bring to a boil. Reduce the heat to medium while covered for about 30 minutes until the beans are tender and the sauce reduces.
- Uncover the pot and mix well. Raise the heat to high and cook uncovered for about 15 minutes, stirring often until the sauce is nice and thick. Remove from heat and add the chopped parsley and mix well.
- This is one of those dishes that tastes even better the following day. So make extra 🙂