One thing I quickly picked up on while living in Greece was that people ate a lot of vegetables. Many meals are centered on veggies, including my favorite dish—Greek style green beans (called fasolakia).

Even though we usually think of vegetables as a side, this dish treats them as a main. Green beans are cooked down with tomatoes, garlic, oregano, and olive oil and then served up with feta cheese. The salty feta compliments the sweetness of the tomatoes perfectly, and some crusty bread on the side comes in handy for soaking up the tomato juice and olive oil!

We love a big plate of Greek style green beans with feta for a summer meal all on its own, but you can easily combine it with some rotisserie chicken or roasted potatoes if you need something more. The idea is to make veggies the center of attention like the Mediterranean diet does. A veggie-forward diet is great for our health, and it also helps stretch our food dollars further!

Greek Style Green Beans with Feta
Serves 4-6

Ingredients

  • 2 bags of Earth Fare Organic frozen green beans (about 8 cups)
  • 2 14.5 ounce cans of Earth Fare Organic diced tomatoes
  • 3 tablespoons Earth Fare Organic tomato paste
  • 1 yellow onion
  • 4-5 cloves garlic
  • 1.5 tablespoons dried oregano
  • Salt and pepper to taste
  • About 1/3 cup olive oil

To Serve:

  • Feta cheese
  • Earth Fare Organic Baguette

Directions

  1. Heat a pot to medium high heat and add ¼ cup of the olive oil.
  2. Peel the onion, and grate it using a cheese grater. Finely mince the garlic.
  3. Add the onion with the onion juice, and garlic to the olive oil. Add a pinch of salt and sauté for 5-7 minutes, until onions and garlic are fragrant and liquid has reduced.
  4. Add oregano and sauté for another minute before adding the tomatoes, tomato paste, green beans, pinch of salt, pepper, and another generous amount of olive oil. Mix to combine all of the ingredients.
  5. Allow the mix to come to a simmer and reduce heat slightly. Cook, uncovered, for about 30 minutes, stirring every so often to keep the bottom from scorching. You’ll want to cook until the liquid has reduced significantly. Taste, and adjust seasoning.
  6. Serve with feta cheese and crusty bread, if desired.

Note: In my opinion, the flavor of this dish improves after a night in the refrigerator, although it is still delicious the first day!

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About the Author

Allyson Meyler

Allyson Meyler cooks, photographs, and eats the recipes found on her blog Reclaiming Yesterday. After struggling with her own health issues—and becoming frustrated with the Western medical system—Allyson took it upon herself to search for healing. She found relief through diet and lifestyle changes, and became a strong believer in food as medicine. She now shares her recipes and experiences through her blog in hopes to inspire others to get into the kitchen and take control of their health—and to eat some delicious food along the way! Follow along on Instagram and Facebook.