Studio 5 is live! Click here to watch.

Greek Green Beans

Get everything you love about fresh garden produce is one veggie dish.



Becky Low shares her recipe for Greek Green Beans.

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


Method:
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.

Notes:
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.

Add comment