Saturday, May 10, 2014

Greek Style Green Beans

Vegetables. We have a love-hate relationship. 

Most vegetables are pretty low on the flavor scale and they're another dish to cook and clean. Sometimes it's just easier to ignore them all together but then my conscious speaks up and reminds me that I need to eat my vegetables so what's a girl to do.

I give it my best shot. I always have the greatest intentions when I go to the farmers market or grocery store each weekend. The fresh organic vegetables look so good and I think, I'm going to create something fabulous.  Guess what happens...nothing! The end of the week comes and they're still in my veggie bin. 

Every now and then I hit a home run and actually clean my plate. Like when I made these green beans. They're flavorful and just something different. I think part of it is just spending some quality time with your vegetables rather than doing the usual steaming or sautéing. 

The dressing I used on the beans is my favorite greek salad dressing. Take some romaine lettuce, tomatoes, cucumber, feta and this dressing and I'm in heaven. I have eaten it for days in a row. Really yummy. I think it would be good on about anything.

Greek Style Green Beans

1 lb. washed and trimmed green beans
1 tablespoon clarified butter (or your oil of choice)
2 large tomatoes, chopped
8 oz. crumbled feta cheese

Greek Dressing:
1/4 cup extra virgin olive oil
30 whole pitted kalamata olives, chopped
2 tablespoons red wine vinegar
1 teaspoon sugar
1 clove garlic, minced
salt and pepper

To make the dressing, add the olive oil, vinegar, sugar, garlic and salt/pepper to a small blender or chopper and mix it well (it also can be done by hand). In a mixing bowl, add dressing and stir in the olives. This will stay good in the refrigerator for at least a couple of weeks. 

In a large saute pan, add your butter or oil and when hot, add your green beans. Salt and pepper your green beans. Sauté the beans and when they start to get some color on them, add 1/2 cup water and cover to steam. When still green but with a slight crunch, remove from pan and add to a large bowl. Add dressing, cheese, tomatoes and mix well to coat all of the beans. Check for seasoning and add more salt and pepper if needed. Serve warm but also good at room temperature.

Greek Salad Dressing adapted from the Pioneer Woman


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