Greek Stewed Green Beans and Summer Squash With Tomatoes

Adapted from Martha Rose Shulman


This keeps well in the refrigerator, and you won’t have to worry about the beans fading, since the bright green fades during the cooking. The flavor, on the other hand, just gets brighter. It’ll be good for about four days.

You can add beans (white beans and garbanzo are both good) for a more substantial dish.


2 tablespoon extra-virgin olive oil
1 small or 1/2 large onion, chopped
1 large garlic clove, minced
1/2 pound fresh green beans, trimmed
1/2 pound zucchini or yellow squash, sliced
Half (14-ounce) can chopped tomatoes, or 1½ cups peeled, chopped tomatoes
Salt and freshly ground pepper to taste
2 tablespoons chopped fresh mint, parsley or dill
1 tablespoons fresh lemon juice (optional)


Heat 1 tablespoon of the olive oil in a wide, covered skillet or Dutch oven over medium heat, and add the onion. Cook, stirring, until tender and translucent, five to eight minutes. Add the garlic and cook, stirring, for another minute until fragrant. Stir in the green beans, squash and remaining oil. Stir together for a few minutes, then add the tomatoes and ¼ cup water. Bring to a simmer, then add salt and freshly ground pepper.
Cover and simmer 30 minutes until the beans are tender and the mixture is stew-like. Add the herbs, and simmer for another five to 10 minutes. Add lemon juice if desired. Taste, and adjust seasonings with salt and pepper. Serve hot or at room temperature.