Quarantine Episode 5: Greek-Style Green Beans

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A short episode focused just on the principle of ladhera — Greek-style ‘oil-cooked’ vegetables, especially green beans. A good side dish, or a simple, satisfying dinner with bread and cheese.

NOT-Shopping List

  • Fresh green beans
  • Tomato of some kind (paste, diced, fresh)
  • Garlic or onion (or scallions or shallots, or even chives)
  • Fresh herbs (parsley and dill together is most common)
  • Olive oil

Oil-Cooked Green Beans (Ladhera)

Greek-style green beans slow-cooked in olive oil
They might not look like much, but these beans taste fantastic!

As I say in the podcast, the vegetables are flexible and so are the proportions, depending on what you have.

Once you have the technique down, you can apply it to all kinds of other things. Use the seasons and what you have as your guide; a common winter dish in Turkey is celery root and carrots. You can do one vegetable or a combo (as in this Turkish summer dish). And you may even start to notice it in more cookbooks and restaurant menus! (It often ends up translated as “oily things” on Greek menus.)

Green beans are classic, and also perhaps the most impressive transformation — they’re completely different from boiled or steamed ones.

For 2-3 portions
Olive oil
1 lb. fresh green beans
1 bunch each fresh parsley and dill
3-4 cloves garlic (or 1 small onion)
1/3 cup diced tomatoes
approx 2 tsp kosher salt

In a heavy pot with a tight-fitting lid, pour in several generous glugs of olive oil. You want a substantial slick on the bottom of the pan.

Rinse and trim the ends off the green beans — no need to dry. Rinse the herbs and rough chop — OK if some stems are in.

Peel and roughly chop the garlic or onion.

Fresh ingredients for Greek-style green beans layered in the pot, before cooking: beans, tomato, herbs, salt.
All the ingredients layered in the pot and ready to go.

Heat olive oil briefly, then turn down to medium-low. Add the prepared ingredients in layers, without stirring: garlic, green beans, tomato, herbs. On top, add a substantial amount of salt.

Cover with a lid and turn to the lowest possible heat. Let cook without stirring for 45 minutes. At this point, you can stir and test for doneness — depending on your stove, you might need another 15 minutes or so. Beans should be fully limp and velvety.

You could also bake these in the oven, for about 45 minutes at 300 degrees or so.

Serve at room temperature or lukewarm, with an optional squeeze of lemon (if you like more acidity) and/or another drizzle of olive oil.