Greekified Green Beans



Adapted from a recipe found on the website TheKitchn. With some rearranging you could make this as a cold salad in the hot summer months. In addition, the green beans could be outdoor grilled in summer as well, as a suggestion! Lastly, a portion of the green beans can be replaced with wax beans (yellow green beans) when they are in season.


★★★★★ 2 votes

10 Min
10 Min
Stove Top


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1 lb
fresh green beans, ends trimmed, cut in half or thirds depending on size (although good quality frozen green beans will work!)
olive oil
1 small
yellow onion, peeled and diced small or minced
1 small
cinnamon stick (ground cinnamon can sub)
2/3 c
white wine
medium fresh tomatoes, diced (heirloom would be perfect/good quality {fire roasted} canned toms in the off season)
1/2 medium
bell pepper, seeded and thinly sliced
salt, to taste
fresh cracked black pepper, to taste
lemon wedges, for garnish

How to Make Greekified Green Beans


  • 1Prep the green beans, onion and garlic.
  • 2Heat a little olive oil in a heavy duty pan and gently sautè the green beans, onion, garlic and cinnamon stick over medium heat for about five minutes, or until onion and garlic soften and green beans are lightly browned.
  • 3Add the wine to the pan. Bring to a boil and reduce by half.
  • 4Stir in the tomatoes and bell pepper. Bring to a boil over medium heat, then reduce to a simmer and cover.
  • 5Cook for approximately 5 minutes, or until liquid has mostly evaporated.
    Season with salt and pepper.
    Serve with lemon wedges on the side.
    A garnish of fresh herb: sage, parsley, oregano, marjoram, or basil would not be out of place.

Printable Recipe Card

About Greekified Green Beans

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Greek
Dietary Needs: Vegan

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