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Greek Fasolakia Lathera (Olive Oil Braised Green Beans with Tomatoes and Dill)
A cornerstone of Greek summer home cooking from the lathera tradition: tender green beans gently braised in extra virgin olive oil with potatoes, sweet tomatoes, garlic, and heaps of fresh dill.
Prep
15 min
Cook
45 min
Total
60 min
Ingredients
4servings
- Fresh green beans, trimmed600 g
- Potatoes, cut into large wedges300 g
- Diced ripe tomatoes in juice400 g
- Extra virgin olive oil75 ml
- Yellow onion, chopped1 piece
- Garlic cloves, sliced3 clove
- Fresh dill, chopped1 piece
- Sea salt1 tsp
Preparation Steps
1
Heat olive oil in a wide pot and sauté onion and garlic over medium-low heat for 5 minutes until soft.
5 min timer
2
Add potato wedges and green beans, tossing to coat thoroughly in the aromatic olive oil.
3 min timer
3
Pour in diced tomatoes, 100 ml warm water, and sea salt. Cover tightly and simmer on low for 35 minutes.
35 min timer
4
Uncover for the final 10 minutes to allow the sauce to reduce into a rich, glossy glaze.
10 min timer
5
Stir in fresh dill, remove from heat, and allow to rest to room temperature before serving with crusty bread.
2 min timer
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Provenance & Public Domain Audit
Source: Middle Eastern & Mediterranean Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
