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Greek Green Beans

Greek Green Beans

Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 4 -6


  • 12 ounces fresh whole green beans
  • 1/2 cup whole Kalamata olives pitted
  • 1 cup sweet onion cut into 1/4 to 3/8-inch wedges
  • 1 large ripe but firm tomato, cut into 1/2 to 3/4-inch wedges
  • 2 tablespoons quality extra virgin olive oil
  • 1 teaspoon garlic minced
  • 2 tablespoon Italian parsley chopped
  • Salt
  • Fresh cracked pepper


  • Heat a large cast iron skillet to medium-high heat. When the pan is hot, add the olive oil and the beans.
  • Stir repeatedly to coat all the beans in oil, keeping them in as flat a layer as possible in the pan to ensure even cooking.
  • After 2 minutes or so, add the onions, garlic, and Kalamata olives. Stir well to break the onion wedges into single pieces. Continue cooking and stirring occasionally for another 3-4 minutes or until the onions start to lightly caramelize on the edges.
  • Add the tomato wedges and season with salt and pepper to taste. Then stir to distribute the seasoning and to position the tomato wedges in the bottom of the pan. Stir once after a minute or so to flip the tomato wedges so they can cook on the other side.
  • Turn off the heat and remove the pan from the burner when the tomatoes are tender and just starting to come apart.
  • Sprinkle the top generously with the chopped parsley. Drizzle with a bit more olive oil, if preferred.
  • Serve warm.


This dish is delicious served as a cold salad as well, either originally or as a leftover.