I have many memories of this summer dish on our family table. We used to buy these green beans fresh by the kilo in our local Market when the many varieties available in Greece were in season. These markets are still an important event in every Greek neighborhood. Once a week a main street is pedestrianised from 7am to 3pm to accommodate them.
In Ireland I make this dish at least twice a month and especially when I am in a hurry! Normally this dish is served cold or slightly warm.
1/2 kg green beans
Pepper and salt according to your taste
6 tbs Extra Virgin Olive Oil
Lemon according to your taste (I use a lot! )
Suggestion: feta and sourdough bread is the perfect companion to this dish.
Peel the potatoes, chop them in smaller pieces and part boil them.
Empty some of the water leaving only a little in the pan. Add the beans and simmer for another 5 to 10 minutes.
Pay attention not to overcook them, the beans need to retain a bit of their crunchiness.
Put on a plate:
Whisk the olive oil with the lemon until they blend well
add finely chopped garlic, fennel, and drizzle over