A rich and delicious blend of vegetables with garlic, Kalamata olives and olive oil. These Greek green beans can be served as a healthy side dish or as a main dish.
- 2 tablespoons Extra virgin olive oil
- 12 ounces, weight Fresh whole green beans
- 1 cup Sweet onion, cut into ¼ to ⅜ inch wedges
- 1 teaspoon minced garlic
- ½ cups Kalamata olives whole, pitted
- 1 Large, ripe but firm tomato, cut into ½- to ¾-inch wedges
- Salt and fresh cracked pepper
- 2 tablespoons Italian parsley, chopped
Heat a large cast iron skillet over medium-high heat. When the pan is hot, add the olive oil and beans. Stir several times to coat all the beans in the oil, keeping them in as flat a layer as possible in the pan to ensure even cooking.
After about 2 minutes, add the onions, garlic and Kalamata olives. Mix well to break the onion wedges into pieces. Continue cooking and stirring occasionally for another 3-4 minutes or until the onions begin to caramelize slightly around the edges.
Add the tomato wedges and season with salt and pepper to taste. Then stir to distribute the seasoning and position the tomato quarters at the bottom of the pan. Stir once after about a minute to flip the tomato wedges so they can cook on the other side.
Turn off the heat and remove the pan from the heat when the tomatoes are tender and just beginning to fall apart. Generously sprinkle the top with chopped parsley. Drizzle with a little more olive oil, if desired.
Note: This dish is also delicious served as a cold salad, either as a starter or as a leftover.