Lazy Weekends · Greek
Fasolakia Lathera
I stew these green beans with fresh tomatoes and herbs, finishing the dish with a generous pour of high quality olive oil.
Why This Works
The 'Lathera' method (cooking vegetables in oil and tomato) creates a dish where the vegetables lose their bite and absorb all the aromatics.
The Upgrade
Top with a sprinkle of Greek sea salt and a squeeze of fresh lemon right before serving.
Chef's Secret
Michelin TechniqueThe dish should be served warm or at room temperature; this allows the olive oil to coat the palate better than when steaming hot.
Ingredients
Total time including resting: 45 min
Directions
Sauté onion and garlic in a generous portion of olive oil until soft and sweet.
8 minAdd green beans and potatoes; sauté to coat them in the oil.
5 minStir in tomatoes and oregano; season with salt and plenty of cracked pepper.
2 minPour in enough water to barely cover the beans.
1 minSimmer covered on low heat until the beans are completely tender and the potatoes are soft.
25 minUncover and reduce for the final minutes until only the oil and tomato sauce remain.
4 minWine Pairing
Vidiano
White Wine
The BottleDouloufakis Dafnios Vidiano
Vidiano has a unique textural quality that bridges the gap between light and heavy. It stands up to the rich coat of olive oil while its herbaceous character enhances the green beans.
Nutrition per Serving
290
calories
4g
protein
22g
carbs
22g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Crumbled Feta
The salty, tangy bite of sheep's milk cheese balances the sweetness of the stewed green beans.
Ingredients
Directions
Place the block of feta on a small chilled serving plate.
Use a fork to gently break the cheese into irregular, bite-sized crumbles while retaining some texture.
Drizzle evenly with the high-quality extra virgin olive oil.
Sprinkle the dried oregano and black pepper over the top to perfume the cheese.
Finish with the fresh lemon zest to brighten the salt profile.
Serve immediately alongside warm Fasolakia Lathera to allow the cheese to soften slightly upon contact.
Side Dish
Sliced Sourdough
Essential for mopping up the high-quality olive oil and tomato juices left on the plate.
Ingredients
Directions
Preheat a cast-iron skillet or grill pan over medium-high heat until smoking slightly.
Lightly brush both sides of each sourdough slice with high-quality olive oil.
Place bread in the pan, working in batches if necessary to avoid overcrowding.
Toast for 2 minutes per side until deeply golden brown and charred at the edges.
Immediately remove from heat and rub the cut surface of the raw garlic clove across the warm bread.
Serve immediately while hot to maximize texture and absorption.
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