Get everything you love about fresh garden produce is one veggie dish.
Becky Low shares her recipe for Greek Green Beans.
6-8 home grown tomatoes (4 cups peeled and diced)*
1 pound fresh green beans (3 cups trimmed)*
1 medium new potato (about 1 cup diced)
1 tablespoon butter
½ medium onion, optional to taste
2 cloves garlic, minced
½-1 teaspoon Italian seasoning, to taste
½-1 teaspoon salt, to taste
fresh ground black pepper to taste
¾ cup crumbled cows milk Feta cheese
Dip tomatoes in boiling water and remove skins; dice, measure out 4-cups and set aside.
Remove tips and tails on beans, wash and snap or cut to desired length (they are attractive left whole); set aside.
Wash or scrub potato and cut into chunks; set aside.
Chop onion; melt butter over medium heat in a large skillet (10-inch); add chopped onion and sauté until transparent and beginning to brown. Add minced garlic and continue to cook about 1 minute longer. Add green beans and tomatoes, diced potato, half the Italian seasoning (or to taste), salt and pepper to taste. Cover with a tight lid, reduce heat and simmer 20-30 minutes or until potatoes and beans are tender; stir occasionally. Note – tomatoes will create juice as they cook; if desired, remove lid at end of cooking and continue to cook to reduce liquid to desired consistency. Serve beans sprinkled with crumbled Feta and additional Italian seasoning to taste.
Using beloved fresh garden vegetables and topped with salty Feta cheese, this recipe makes the perfect summer side! Serves 4-6
* May substitute 1 can (28-oz) diced tomatoes; 1-2 cans (15-oz each) canned green beans (drained); 1 package (16-oz) frozen green beans. (NOTE: if using canned tomatoes and green beans eliminate or reduce salt.)
Becky Low is with The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to utahdairycouncil.com.