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Greek Green Beans and Tomatoes
Greek Green Beans and Tomatoes Eileen Goltz | Pareve

makes 6-8 servings

1 pound green beans, trimmed and cut into 2-inch lengths, blanched

1/2 cup vegetable stock

1 onion, chopped or thinly sliced

1 garlic clove, finely minced

1 1/2 teaspoon dried oregano

3/4 cup peeled, seeded, and diced tomato

1 tablespoon tomato puree (optional)

salt and pepper

Lemon wedges, for garnish


Bring the veggie stock to a boil in a large saute pan. Add the onion and simmer, covered, until tender and translucent, about 10 minutes. Add the garlic, oregano, and optional tomato puree and simmer about 5 minutes.  Add the green beans and simmer until tender and some of the sauce is absorbed, 5 to 7 minutes. Season with salt and pepper. Serve with lemon wedges.