String beans with shallots, white wine, and fennel seeds (Fasolakia) from The Olive and the Caper: Adventures in Greek Cooking by Susanna Hoffman

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Notes about this recipe

  • Delys77 on March 12, 2012

    Pg. 288 This is similar to the simmered green beans recipe in Bittman's How To Cook Everything but I like this one better. The flavour of the shallots and fennel is great and the beans are just right after 45 minutes. The wine also adds a nice touch. You do need to change a few things however. I went with a heaping tsp of fennel which I groud, the I upped the garlic and cut the water back to 1 cup. Lastly I added the juice of a small lemon. Nice Greek side.

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