Braised broad beans with dill and green garlic

Braised broad beans with dill and green garlic

Koukia

By
From
A la Grecque
Serves
4
Photographer
Mark Roper

I have noticed that some Greek women pick broad beans when they are very young, while the pods are still small. They like to cook and eat them whole – pods, beans and all. I find the furry texture and flavour of the outer pods a little unpleasant, so I prefer to wait until the beans have grown a bit larger and to remove them from their pods before cooking.

You can add a couple of globe artichokes to this dish, which add a delicious flavour. But make sure you use fresh artichokes, not pickled or preserved ones that don’t have the same flavour.

Ingredients

Quantity Ingredient
1kg young broad beans
2-3 globe artichokes, (optional)
1 onion, diced
2 stalks green garlic, chopped
or 4 garlic cloves, chopped
1/2 cup dill, chopped
190ml extra virgin olive oil
80ml water
salt
freshly ground black pepper
plain yoghurt, to serve

Method

  1. Pod the beans and place them in a saucepan. If there are some older, large, tough-looking ones, you may need to trim the end off where there is a little lip. (I do not recommend double peeling the beans for this recipe, as they may break up as they cook and become too mushy.)
  2. If using artichokes, peel the stalks and trim away the tough outer leaves. Slice across the top half of the artichokes and discard the pointy bits. You should be left with goblet-shaped artichokes, with the stalks still attached. Slice them in half lengthways which will reveal the inner hairy choke. Use the point of a sharp knife to remove all the hairs. Immediately transfer the artichokes to a bowl of water acidulated with lemon juice to prevent them from discolouring.
  3. Add the artichokes (if using), onion, garlic, dill, olive oil and water to the pan with the beans and season with salt and pepper. Cover the pan and bring to the boil over a moderate heat. Cook for about 30 minutes, or until the beans are tender. Remove from the heat and leave to cool a little before serving with a generous dollop of plain yoghurt.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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