Slow cooked Greek greens

A nutritious meal inspired by a Greek style of cooking called ‘yiahni’ – slow-cooked seasonal veg in oil and tomatoes. Forget crunchy veg, I want tender, sweet and delicious vegetables. In the summer I will slowly cook runner beans, green beans and peas in lots of garlic, onions and tomatoes. Usually eaten with fresh bread and capers.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Pour the olive oil into a large saucepan – there should be enough to fill it by 1cm/½in. Place on a medium heat and fry the onions and carrots for 10 minutes to soften slightly, reducing the heat a little as they cook.

Step 2

Stir in the chopped garlic, then after a minute add the tomato purée. Add the tomatoes and the vegetable stock and bring to the boil. Reduce the heat and simmer for 10 minutes.

Step 3

Stir the beans into the tomato sauce. Cover the pan and continue to cook for a further 30 minutes, or until the veg is soft.

Step 4

You don’t want it to be watery, so remove the lid, turn the heat up and boil vigorously for a final 5–10 minutes to thicken the stew. Season to taste with salt and freshly ground black pepper.

Step 5

Serve drizzled with extra virgin olive oil and scattered with the chopped herbs, with fresh bread and capers on the side.

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