Laderá in Greek means braising vegetables with olive oil (ládi) to taste.
These dishes are mostly cooked in summer when there are many fresh vegetables, but also because of the heat, light dishes are most enjoyed.
Green beans is the most classic ‘’oil cooked’’ dishes.
All over Greece
Green beans are always cooked with onion, tomato and parsley, while the quality of olive oil defines the final taste. Extra virgin olive oil gives to vegetables a light and really superior taste.
The most suitable and popular side dish for vegetables is cheese, - feta or any other local cheese, such as graviera or kefalotyri.
Braised green beans
Serves 4
1kg green beans
200gr olive oil (or to taste)
1 medium onion
200gr chopped tomatoes
4 Tsp chopped parsley
1 tsp salt
In a large skillet heat the olive oil. Add onions, and cook until they have wilted.
Then add tomatoes, green beans, parsley and half a litre of hot water. Simmer, covered, until beans are tender, about 30 minutes.
If needed, add more water, but remember that at the end of cooking juices should have been eliminated to the minimum.
These are absolutely delicious, EXACTLY how my mother made them.... I love this site such easy, authentic Greek food. thank you
ReplyDeleteThank you Catherine, so sweet of you.
DeleteDear Pano, Do you have any suggestion for adapting this recipe for people who are allergic to tomatoes? Perhaps add some lemon juice & zest? Thank you. I enjoy your recipes and use many of them frequently. Petrus
ReplyDeleteDear Petrus, you can just skip tomato as we often do. Some tender zucchini and potatoes in bite size pieces are also used in this recipe. To enrich flavors you can add more parsley and some mint too and that is enough, but not lemon or lemon zest.
DeleteThank you very much, Pano!
ReplyDeleteGreat reading youur blog
ReplyDelete