Greek Stewed Green Beans and Yellow Squash With Tomatoes

By Martha Rose Shulman

Greek Stewed Green Beans and Yellow Squash With Tomatoes
Andrew Scrivani for The New York Times
Total Time
About 55 minutes
Rating
5(391)
Comments
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Green beans are one of many vegetables that both Greek and Turkish cooks stew with abundant olive oil in dishes known as ladera. This recipe is inspired by one of them, but it’s a far cry from the authentic version, which requires three times as much oil and simmers for a longer time. Don’t be put off by the faded color of the beans; they’re comforting and delicious.

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Ingredients

Yield:4 to 6 servings
  • 3tablespoons extra-virgin olive oil
  • 1large onion, chopped
  • 2large garlic cloves, minced
  • 1pound fresh green beans, trimmed
  • ¾pound yellow squash (3 medium squash), sliced
  • 1(14-ounce) can chopped tomatoes, or 1½ cups peeled, chopped tomatoes
  • Salt and freshly ground pepper to taste
  • ¼cup chopped fresh mint, parsley or dill
  • 1 to 2tablespoons fresh lemon juice (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

198 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 8 grams dietary fiber; 5 grams sugars; 4 grams protein; 929 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat 2 tablespoons of the olive oil in a wide, covered skillet or Dutch oven over medium heat, and add the onion. Cook, stirring, until tender and translucent, five to eight minutes. Add the garlic and cook, stirring, for another minute until fragrant. Stir in the green beans, squash and remaining oil. Stir together for a few minutes, then add the tomatoes and ½ cup water. Bring to a simmer, then add salt and freshly ground pepper.

  2. Step 2

    Cover and simmer 30 minutes until the beans are tender and the mixture is stew-like. Add the herbs, and simmer for another five to 10 minutes. Add lemon juice if desired. Taste, and adjust seasonings with salt and pepper. Serve hot or at room temperature.

Tip
  • Advance preparation: This keeps well in the refrigerator, and you won’t have to worry about the beans fading, since the bright green fades during the cooking. The flavor, on the other hand, just gets brighter. It’ll be good for about four days.

Ratings

5 out of 5
391 user ratings
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Comments

Linda

As with all "ladera" (dishes cooked in olive oil, or "ladi" in Greek), this dish needs abundant olive oil, at least 1/4 to 1/2 cup. The idea is for any liquid, added in the cooking or from the vegetables themselves, to evaporate completely, so only the oil remains. These dishes - whether green beans, green peas with dill (araka in Greek), okra or whatever - are meant to be a main course, served with bread and feta cheese.

Alison

Enjoyed this recipe. The second time I made it I added 2T of roasted green chiles and some crumbled feta and I really liked it.

Melanie

This is a great dish that tasted like my Greek grandmother made it.definitely use dill and lemon juice is a must. I put about six very small Yukon golds cut I small pieces in the mix and served with rice. So delicious. Will be my Ho to green bean dish for the summer. I also sprinkled feta over the top.

Pingy

Made many variations of this recipe to accommodate what I had on hand and in the garden. Last time, subbed potatoes for squash, and doubled the garlic and olive oil (maybe tripled). Added a pinch of red pepper flakes. Fresh lemon juice (or your acid of choice) is essential, and fresh dill was lovely in this.

Maddie

delish! didn’t need as much water as the recipe requested

scrow

Didn’t have a pound of green beans so supplemented with poblanos. Also added feta. Very good!

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