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Greek Green Beans and Tomatoes
Greek Green Beans and Tomatoes Eileen Goltz | Pareve
55 minutes 20 minutes
35 minutes
6 to 8 servings

  • 1 lb. green beans
  • ½ cup vegetable stock
  • 1 onion
  • 1 garlic clove, finely minced
  • 1½ teaspoon dried oregano
  • ¾ cup peeled, seeded, and diced tomato
  • 1 Tablespoon tomato puree (optional)
  • Salt and pepper
  • Lemon wedges, for garnish

  1. Trim green beans, cut into 2-inch lengths, and blanch; set aside. 
  2. Chop or thinly slice the onion.
  3. Bring the vegetable stock to a boil in a large saute pan. Add the onion and simmer, covered, until tender and translucent, about 10 minutes.
  4. Add the garlic, oregano, tomato, and optional tomato puree and simmer about 5 minutes.
  5. Add the green beans and simmer until tender and some of the sauce is absorbed, 5 to 7 minutes.
  6. Season with salt and pepper. Serve with lemon wedges.

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