My family destroyed it, even my daughter who usually prefers only beige food. It couldn’t have been easier: sautéed vegetables cooked in some diced tomatoes. In keeping with the Greekness of the dish, spices are kept to garlic, cumin, oregano, and delicious lemon. (My friend Kelsey says she also puts cinnamon in hers.) Stephanie advised, “Then you can use grated mizithra on top when you eat it, or throw some chunks of feta in it… and it’s so good! Add bread as a soaker-upper of the juice and you’re money.”

Advertisement
Advertisement

We threw some feta and extra green onions on top and added some crusty bread, for an easy, nutritious (also, inexpensive) add to our weeknight rotation. I think you could even cook it to use up whatever vegetables you might have hanging around in your larder, like carrots or zucchini—as long as the green beans and potatoes still take center stage.


Potakis Family Fasolakia

Image for article titled Fasolakia, Greek braised green beans, will win over the most hardened veggie skeptics
Photo: Karl Gustafson
Advertisement

In Dutch oven or large saucepan, add enough olive oil to cover the bottom of the pot. Sauté the garlic, onions, and zucchini—when browned, add the can of diced tomatoes, as well as the fresh green beans and potatoes and spices. (If using frozen green beans, cook veggies alone for about 5-10 minutes, then add green bean package.) Add water if needed to cover.

Advertisement

Boil at low to medium heat until the beans and potatoes are cooked through. Take off heat as soon as it finishes cooking, and stir in lemon juice. Top with more chopped green onions and feta cheese, and serve with crusty bread.