Greek-Style Braised Green Beans and Potatoes
Servings 4
Equipment
- Large Dutch Oven or Large Pot with Lid
Ingredients
Ingredients:
- 2½ tbsp olive oil
- ½ yellow onion diced
- 3 cloves garlic minced
- 2 ripe medium-sized tomatoes diced
- 1 tbsp tomato paste
- 3 tbsp dry red wine (optional)
- Sea salt and freshly cracked black pepper to taste
- ½ lb Yukon gold potatoes cut into 1½- inch pieces
- ½-¾ cup broth or water depending on the size of the pot
- ½ lb green beans ends trimmed (not haricot verts)
- ½ cup parsley chopped, plus a bit more for garnish
- 1-2 tbsp fresh dill chopped, to taste, plus a bit more for garnish
Serving:
- ¼ cup feta cubes or crumbles, for serving, or more to taste
- 1 lemon in wedges
Instructions
- Heat the olive oil over medium heat in a large Dutch oven with a lid.
- Add the onion and cook, stirring often, until softened, about 5 minutes.
- Add the garlic and cook, stirring constantly, for 30 seconds.
- Add the diced tomatoes, tomato paste, wine, sea salt, and freshly cracked pepper, to taste, and simmer for 5 minutes.
- Add the potatoes and stir until evenly coated in the tomato mixture.
- Add just enough broth or water to cover the potato and tomato mixture, then nestle the green beans right on top of the potatoes. DO NOT STIR.
- Sprinkle the parsley and dill on top. DO NOT STIR. Cover and cook for 15 minutes.
- Remove the lid and stir all the ingredients together, seasoning with sea salt and freshly cracked pepper, to taste.
- Test the beans and potatoes; if both are not tender, cover and cook for a few more minutes, testing vegetables again.
- Spoon the mixture into wide bowls and sprinkle the feta and extra herbs over top.
- Serve with lemon wedges and extra feta cheese on the side with a loaf of crusty bread. Enjoy.