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Nutrition Facts
Serving Size 1 (192g) Recipe makes 4 servings
Calories 157
Calories from Fat 106		(67%)
Amount Per Serving		%DV
	Total Fat 11.8g	18%
	Saturated Fat 7.3g	36%
	Monounsaturated Fat 3.1g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 30mg		10%
Sodium 541mg		22%
Potassium 384mg		10%
Total Carbohydrate 12.8g		4%
	Dietary Fiber 4.9g	19%
	Sugars 3.7g
Protein 2.9g		5%
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Greek Dinner Menu

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9th April - 15th April 2007

Jewelies

Eating Like the Greek This Week

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Recipe #91666 | 45 min | 15 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: echo echo
May 24, 2004

This is a Greek green-bean recipe. The fennel seeds in the recipe impart a sort of licorice-like taste, so if you don't like licorice you might want to omit these. I've made it both with and without and it still tastes good, though different, without the seeds. A good side dish to serve with moussaka.

SERVES 4 -6 (change servings and units)

Ingredients

1 small onion, chopped
1/4 cup butter
1 lb string bean, trimmed
1 clove garlic, minced
1 teaspoon dried parsley or 1 tablespoon fresh parsley, minced
1 teaspoon fennel seed
1/2 cup tomato sauce
1/4 cup water
1/2 teaspoon salt, to taste
1/2 teaspoon pepper, to taste

Directions

1
Sauté the onion in butter until golden brown.
2
Add the beans to the onion and sauté, stirring constantly, until the beans turn a bright green.
3
Add the garlic through salt and pepper.
4
Simmer 30 minutes, or until beans are tender.

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Featured Reviews for This Recipe

From: Chef1MOM~Connie

On Apr 22, 2009

EXCELLENT!! Just as YiaYia makes it. Like a few other chefs I did use EVOO as opposed to the butter and it did not take away from the flavors at all. I minced the garlic, parsley and onions together, let sitt a few minutes, then added to the warmed oil. I did not use fennel, as I did not have any. (thought I had some left but alas, empty jar) I used crushed tomatoes and let it simmer. WOW. My tastebuds are singing! Made this with Leg of Lamb for the Slow Cooker / Crock Pot and oh did it go so nice. A little bit of Greece is a little bit of Heaven. Thank you.

0 people found this review helpful

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From: Chef Kate

On Jan 9, 2008

Excellent! I did, in the interest of low fat cooking, use a very small amount of extra virgin olive oil in place of the butter, but otherwiwse remained faithful to the recipe. I mashed the garlic clove with the fresh parsley and the fennel seeds in my mortar and pestle which I think helps bring out the flavor of the seeds. This was a peerfect complemnt to grilled lamb.

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From: sugarpea

On Jul 18, 2004

A new favorite way to prepare green beans! I subbed 1 T olive oil for the butter and fresh basil for the fennel and wow, was this good. I recommend covering the pan during the 30 minute simmer in order to get the beans tender.

3 people found this review helpful

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From: tara portee

On Apr 9, 2006

This was even better than I anticipated. I love the additon of the fennel ( Even my flavor phobic husband didn't make any negative comments)! I did use frozen green beans ; they worked fine. However, I was able to shorten the cooking time a little. As with almost evrything; I added a little more garlic.

2 people found this review helpful

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