Greek Stewed Green Beans and Yellow Squash With Tomatoes
There comes a point towards the end of every summer that I run out of ideas for summer vegetables. Honestly this happens mid-summer, I can’t lie, I know that I have gripped about this in past posts. The two veggies that I have the biggest creative problem with are yellow squash and green beans. My green beans always end up alla napoletana and my squash alla georgiana, you know that other Southern style.
This is another post advertising the New York Times Recipes for Health section, it always gives me the best ideas especially when I find myself in this bind. We had this over quinoa, but it would be perfect as a side dish with fish or meat, or paired with other summer vegetables.
Greek Stewed Green Beans and Yellow Squash With Tomatoes adapted from The New York Times
- 3 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 2 large garlic cloves, minced
- 1 pound fresh green beans, trimmed
- 3/4 pound yellow squash (3 medium squash)
- 1 (14-ounce) can chopped tomatoes, or 1 1/2 cups peeled, chopped tomatoes
- Salt and freshly ground pepper to taste
- 1/4 cup chopped fresh mint, parsley or dill
- 1 to 2 tablespoons fresh lemon juice (optional)
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 1/2 cup water. Bring to a simmer, then add salt and freshly ground pepper. 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.
Yield: Serves four to six.
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.
One Year Ago: Melanzane al Funghetto, Risotto with Zucchini and Saffron, & Banana Blueberry Muffins
Italicious 
This is one of my favorite dishes my father makes! Its delicious and hearty and often argued about at the dinner table because he makes it with sooo much pepper. He insists that that’s what gives it “the taste.” I always enjoy this summer dish, spice and all.