Greek Stewed Green Beans and Yellow Squash With Tomatoes

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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. In addition to using the green beans from our CSA share, this recipe is incorporating the summer squash and herbs from the share. Top with feta cheese for that extra touch of Greece.

Ingredients

• 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)
• ½ pound new potatoes, halved (optional)

Directions

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.
2. Stir in the green beans, squash and remaining oil. Stir together for a few minutes, then add the tomatoes and 1/2 cup water (and potatoes if you are using them). 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.

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.

Adapted from Recipes for Health, NYTimes.com