Dinner · 45 min · greek

Fasolakia

Green beans does the heavy lifting here, with potatoes rounding it out. A Greek dinner that takes 45 minutes, start to finish. It is weeknight cooking that still hits your targets — 8 grams of protein per serving. Naturally vegetarian and vegan, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Green beans
• 2 Potatoes
• 4 Tomatoes
• 1 Onion
• 1/3 cup Olive oil
• 1/2 cup Fresh parsley

Steps

1. Top and tail the beans; cut the potatoes into chunks.
2. Soften the onion in olive oil 8 minutes until golden and sweet.
3. Add the grated tomatoes and simmer 10 minutes into a sauce.
4. Add the beans and potatoes with water to barely cover; simmer 25 minutes until everything is meltingly tender — fasolakia should be soft, never crisp.
5. The oil should pool gloriously at the edges; this is ladera cooking, and the olive oil is a main ingredient.
6. Shower with parsley and serve warm with feta and bread.
7. Summer’s humble green-bean braise, elevated by an almost indecent amount of olive oil.

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