Braised Vegetables Yachni Food

BRAISED GREEN BEANS/ FASSOULAKIA YAHNI

Braised Green Beans/ Fassoulakia Yahni image

Make and share this Braised Green Beans/ Fassoulakia Yahni recipe from Food.com.

Provided by Susie D

Categories Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 large onion, chopped
1 garlic clove, minced
1 tablespoon olive oil, preferably Greek
1 teaspoon tomato paste
1 tomatoes, peeled and chopped
1 lb string bean
2 tablespoons fresh parsley or 2 tablespoons of fresh mint, chopped
kosher salt
fresh ground black pepper
water

Steps:

Saute onion and garlic in olive oil until soft.
Add tomato paste and fresh tomato and simmer until sauce is slightly thickened.
Add string beans and seasoning and enough water to barely cover.
Cover and cook until beans are tender.

BRAISED SPRING VEGETABLES

Braised Spring Vegetables image

Make and share this Braised Spring Vegetables recipe from Food.com.

Provided by Wade in Indianapolis

Categories Vegetable

Time 40m

Yield 4 cups, 6 serving(s)

Number Of Ingredients 18

Ingredients

1 tablespoon unsalted butter
2 cups radishes, trimmed and quartered
1 1/2 tablespoons olive oil
1 red onion, halved and thinly sliced
3 sprigs fresh thyme
1 pinch sugar
1 pinch kosher salt
2 garlic cloves, thinly sliced
1 bunch scallion, trimmed and halved
1/4 cup white wine
1 lb asparagus, trimmed and cut into 1 inch lengths
1 bunch swiss chard, leaves torn into bite-sized pieces (stems cut to one inch lengths)
1/2 lb sugar snap pea, trimmed
1 cup vegetable broth
1 pinch ground pepper
1 cup peas, shelled
1 head boston lettuce, torn into bite-sized pieces
6 tablespoons parmesan cheese

Steps:

Heat butter in a large skillet over high heat until sizzling.
Add radishes and cook on one side until dappled golden brown (about 5 minutes).
Turn radishes a sear for 3 minutes more - transfer to a bowl.
Add oil to pan and stir in onions, thyme, sugar, and salt. Cook until onions are golden brown - stir occasionnally (about 10 minutes).
Add garlic and cook 30 seconds.
Add scallions (cut side down), cook until light golden (about 2 minutes).
Pour in wine and boil (about 2 minutes).
Toss in asparagus, chard stems, snap peas, and broth.
Season with salt and pepper.
Cover and simmer for 2 minutes.
Toss in chard, peas, and lettuce; season with more salt and pepper.
Cover and cook until wilted (about 3 minutes).
Stir in cheese.
Serve with dumplings, polenta, or noodles.

Nutrition Facts : Calories 173.6, Fat 7.6, SaturatedFat 2.8, Cholesterol 9.9, Sodium 401.7, Carbohydrate 19.4, Fiber 6.5, Sugar 6.4, Protein 8.4

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